Enjoying sherry wine / pairings and recipes / Manzanilla

Salmon tartare and avocado

Pair with: Manzanilla


Cooking time: 30 min

Manzanilla, a dry white wine, harmonizes perfectly with this tartar of salmon and avocado. The salty notes of Manzanilla highlight the flavours of the salmon whilst emphasizing the coriander and balancing the fat of the avocado.



Salmon tartare and avocado

Chop the salmon and chives into small cubes. In a bowl, add the salmon, chives, 3 tablespoons of lemon juice, 1 teaspoon of lemon rind, olive oil, salt and pepper to taste and mix together. 

Peel the avocado and cut it into cubes.  Add to a new bowl with We add it to a new bowl and add a tablespoon of lemon juice, 1 teaspoon lemon rind, coriander, salt and pepper to taste and mix together.

Using a plating ring, fill a layer of the salmon mixture, add another layer with the avocado mixture and cover with another layer of salmon. Refrigerate for one hour. 

When ready to serve, remove the ring and add sesame seeds to decorate. 

Author , Jerez de la Frontera Spain


Serving and consuming

Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

  • Always serve very chilled

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

  • The wine of the sea

    Perfect with fish, seafood and all styles of food from the sea.

  • Style of Glass

    In traditional wide rimmed catavinos or in a white wine glass.