RSRV
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Accords Mets et Champagnes
RSRV foujita

Smoked salmon toast with cucumber, peach & salmon roe

4
Medium
1 hour

The delicate saltiness of smoked salmon and the crisp freshness of cucumber meet the fruity intensity and delicacy of RSRV Rosé Foujita. The sweetness of peach and the saltiness of salmon roe highlight the structure and elegance of this cuvée, in a lively and refined pairing.
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IngrEdients

For 4 people

  • 4 slices of country bread (or lightly toasted sourdough bread)
  • 150 g smoked salmon (thinly sliced)
  • 1 cucumber
  • 1 ripe white or yellow peach
  • 40 g salmon roe
  • 100 g fresh cheese (such as drained faisselle or labneh)
  • 1 tablespoon olive oil
  • A few sprigs of dill
  • White pepper
  • Fleur de sel
  • Lemon zest
PrEparation

1. Lightly toast the bread slices. Partially peel the cucumber and cut it into thin strips. Cut the peach into thin slices.

2. Spread the cream cheese on the bread. Arrange the smoked salmon, cucumber strips, and peach slices evenly. Add the salmon roe.

3. Drizzle with olive oil, sprinkle with lemon zest, fleur de sel, white pepper, and chopped dill. Serve immediately, well chilled.
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