To be paired with the Creation 2015 Chardonnay

Duo of Smoked Salmon Panna Cotta and Carpaccio with Quail Egg, Rye Croute and Chive and Lemon Gremolata


Panna cotta

  • 200 g smoked salmon
  • 50 ml milk
  • 100 ml buttermilk
  • 3 gelatine leaves


  • 50 g smoked salmon
  • 2 hard-boiled quail eggs


  • 10 g chives, finely chopped
  • 5 g lemon rind
  • 3 g celery, finely chopped
  • Mix all together

Rye croute

  • Slice thin and dry in oven for +/- 5 minutes or until nice and crispy.


Blend smoked salmon until smooth. Heat milk and buttermilk to boiling point. Add gelatine and smoked salmon to the buttermilk mixture and blend again until smooth. Grease the mould of your choice, pour in the mixture and place in the fridge for 1 hour or until set.


Place smoked salmon carpaccio on a plate. Unmould the panna cotta onto the rye croute and spread the gremolata. Slice the quail eggs and arrange as you please.

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