The perfect pairing of Gravlax salmon with the RSRV Rosé Foujita

10 minutes

48 hours

If the visual aspect of this agreement is pleasant, the taste aspect is just as much. An agreement which is played here on the texture, the freshness and the aromas of the whole.
This oily fish marinated in olive oil goes very well with the RSRV Rosé Foujita, thanks to its tender and velvety structure.
This round and vinous cuvée is powerful enough in taste to counterbalance the strength of the salmon. The raw fish coats the mouth with an iodized softness, while the lively bubbles refresh the whole.
The notes of ripe berries and pomegranate of the RSRV Rosé Foujita cuvée are highlighted by the accompaniment of the marinade.

Clik to Buy RSRV FOUJITA

1.
Crush the black pepper and a teaspoon of rosemary in a mortar.

2.
In a salad bowl, mix the coarse salt, the zest of a lime, a teaspoon of dill, the pink peppercorns and the pepper.

3.
Rinse and pat t. e salmon dry with paper towels.

4.
Place cling film at the bottom of an airtight food container. Spread half of the above mixture. Place the salmon and cover with the remaining mixture. Cover with cling film, tightening the fish and then close the container. Place the marinated salmon in the refrigerator for 24 hours.

5.
Remove the salmon from the brine, rinse and dry it. Rinse the airtight container and wipe it dry.

6.
Place the salmon back in the box. Add two sprigs of chopped dill, the second lemon zest, 1 teaspoon of roughly crushed pink peppercorns, to cover the salmon. Cover with olive oil then close the box and put it in the fridge for at least 24 hours.

7.
Take the salmon out as is and cut into slices when ready to eat.