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Food & Wine

08/31/2008 05:00PM ● Published by Super Admin

La Provence

Appetizer:
Cured Salmon in Lemon Cucumber Cups with Green Tomato ConCassé and Crème Fraîche     

Tomato ConCassé

6 green Zebra tomatoes or other green heirloom tomato
1 shallot, thinly sliced and chopped
3 tbsp. rice vinegar
¼ tsp. sugar

 
Preparation:
In a small sauté pan, bring the sugar and vinegar to a boil. Turn off and remove from heat. Add the shallots to the vinegar mixture and stir to coat. Cut the tomatoes in half and squeeze out seeds. Chop the tomato and add to the vinegar mixture. Let sit for one hour at room temperature for flavors to bloom.

Cured Salmon in Lemon Cucumber Cups

6 lemon cucumbers, seeded, cut in half to make one cup
4 ounces cured wild salmon (lox), cut paper thin
1 cup Tomato ConCassé
¼ cup Crème Fraîche
sea salt and fresh ground pepper, to taste


Preparation:
Cut cucumbers along the short side and scoop out the seeds to make one cup. Place a piece of the cured salmon in the cup with a  small “flag” sticking out of the top. Next to this, place a small amount of the green Tomato ConCassé. Drizzle with a thin ribbon of crème fraîche. Add sea salt and pepper to taste.

Wine Pairing:
Karly 2007 Sauvignon Blanc
Dono dal Cielo 2007 Estate Rosé



For more Wine Pairing Recipes, be sure to pick up this month's copy of Style-Roseville, Granite Bay, Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at gloria@sierrastyle.com, or call her at 916-988-9888 x116.

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