Pavé of home smoked salmon with whipped horseradish cream & Avruga caviar

Pair with Fino

The Fino Pairs perfectly with the complex yet delicate flavours of the Salmon.


Side of Salmon with Skin scored
1 Kilo 
Malden Sea Salt
1 Kilo 
Fine Table salt
1 Kilo 
Caster Sugar
Lemon (zest & juice)
Orange (zest & Juice)
Double Cream
Horseradish Root
White wine vinegar
to taste 
Icing Sugar
1 Kilo 
Fine Oak Sawdust
White Wine Vinegar
Caster Sugar
Small cinnamon stick
Fennel seeds
Coriander Seeds
Star Anise
Large Cucumber, peeled
Fine salt
Yellow Mustard Seeds
Black Mustard Seeds


To cure the salmon

Mix the salts, caster sugar ,brandy, lemon and orange together and rub the salmon with the mix, then place the salmon in a plastic container, cover completely with the mixture and weigh down. Cover with cling film and leave for 24 hours. When ready remove salmon from container, wash off excess salt mixture and pat dry.

To make the horseradish cream

Finely grate the horseradish root and mix with the 50ml vinegar, add icing sugar to taste, add the mixture to the cream and leave to infuse for 6 hours. When ready pass the cream through a fine sieve to remove the horseradish. Whisk until soft peaks form and chill. Reserve until ready.

To smoke the salmon

Heat the sawdust in a frying pan until it sets on fire then place the sawdust in to a large heat proof pan and cover immediately to extinguish the fire and trap in the smoke. Place the salmon onto a cooling rack and place over the smoking pan then wrap the entire pan and salmon in a bin liner to trap in the smoke and flavour the salmon leave to infuse for 6 hours in the fridge. When ready unwrap and discard the sawdust, remove the skin from the salmon and trim all the fat. Cut 10 x ‘pavé’ from the centre of the fillet.

For the pickled cucumber

In a large pan on a medium heat, bring the vinegar, 50ml water, sugar, cinnamon, fennel seed, coriander seed and star anise to a boil. Remove from the heat and leave to infuse for 10 minutes. Pass the pickling liquor through a fine sieve into a large bowl and leave to cool down.

Meanwhile, slice the cucumbers in half lengthways and scoop out the seeds using a spoon. Discard the seeds and dice the flesh into 5-7mm cubes, place into a large bowl and mix thoroughly with the salt. Leave the cucumber for a minimum of 3 hours to lightly cure.

In a medium saucepan on a medium heat, bring the mustard seeds and the 100ml of water to a boil and simmer for 20 minutes, then strain of the water and mix the seeds through the salting cucumber.

Finally pour the pickling liquor over the cucumber dice and leave for a minimum of 24 hours before serving.

Plate up one ‘pavé’ with a roche of the chilled horseradish cream and garnish with Avruga caviar and salad leaves dressed with lemon juice and olive oil.

Matthew Whittaker , Nut Tree Murcott United Kingdom Visit Website
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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).


Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Matthew Whittaker , Nut Tree Murcott United Kingdom Visit Website
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