Cucumber carpaccio with salmon tartare and Laurent-Perrier Cuvee Rose

#LPPerfectPairings – Laurent-Perrier Cuvée Rosé with Salmon Tartare

As the weather takes a turn for the warmer, we’re delighted to share this fresh, easy recipe for Salmon from Valerie Marchandise and her team at Laurent-Perrier’s Chateau Louvois. Paired with Laurent-Perrier Cuvée Rosé, it’s a delicious light, fun lunch or elegant starter for a dinner party with friends.

For four people:

  • 400g net of red label Scottish Salmon (without skin or bones)
  • 200g cucumber
  • 1 red onion (30 g)
  • 2 tablespoons of chopped chive

And to season:

  • 1 small pinch of salt
  • 2 turns of a pepper mill
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lime juice
  • 1 tablespoon of soya sauce
  • 1 teaspoon of honey
  • 2 tablespoons of olive oil

 

Method:

  • Cut the salmon up into cubes roughly ½ cm on each side.
  • Wash the cucumber but don’t peel it, cut it in two and remove the seeds.
  • Cut it into cubes of the same size as the salmon.
  • Wash the chives and chop them.
  • Dice the onion finely.
  • In a salad bowl, mix the salt, pepper and honey.
  • Add the lemon and lime juice, the soya sauce, olive oil.
  • Finally, add the cubes of salmon, cucumber and onion, the chives and then mix together gently.

Salmon Tartare with Cucumber Carpaccio