Mirabeau Wines Provencal Recipes Starter Course Taste: Food & Drink

Beet Carpaccio with Smoked Salmon and Pomegranate a Colourful Starter Course

Name: Beetroot Carpaccio with Smoked Salmon and Pomegranate
Total time: 10 min
Yield: 2 people
Ingredients: 2 large slices Smoked Salmon (good quality or wild, if possible); 2 small Raw Beetroots (or 1 large one); 1 whole Pomegranate (or pre-prepared Pomegranate seeds); a sprig of Dill; Honey Mustard; Lemon juice; olive oil; to taste Salt and Pepper

Mirabeau Wine — January 29, 2018

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Valentines Day menu Mirabeau Beet Salmon Starter 2018

This starter course with thinly sliced beets is a brightly-hued plate to start a meal. The deep-purple beets and bright pink salmon are festive and bursting with flavour. This dish is a light first course or terrific for a cold lunch in the warmer months.

Beetroot Carpaccio with Smoked Salmon and Pomegranate

An easy, colourful first course (or lunch dish) that is full of antioxidants.

Beetroot Carpaccio with Smoked Salmon and Pomegranate

An easy, colourful first course (or lunch dish) that is full of antioxidants.

CourseLunch Dish, Starter Course
CuisineFrench, Provencal

Servings	Prep Time
2people	10minutes

Servings	Prep Time
2people	10minutes

Ingredients

2large slices Smoked Salmongood quality or wild, if possible
2small Raw Beetrootsor 1 large one
1whole Pomegranateor pre-prepared Pomegranate seeds
a sprig of Dill
Honey Mustard
Lemon juice
olive oil
to taste Salt and Pepper

Instructions

Thinly slice the raw beets and arrange in a flower shape on your plate.
Tear of pieces of the smoked salmon and add over the top.
Then half your pomegranate and extract some pomegranate seeds with a pointy knife (use the rest for tomorrow's breakfast) and sprinkle over the plate.
Chop the dill and mix with a small spoon of honey mustard, lemon juice and olive oil, until you get a relatively runny consistency.
Lightly season with pepper and salt (remember the salmon is already salty). Spoon the vinaigrette over the dish, making sure you reach the beetroots on the outside.
Pour two glasses of chilled Mirabeau rosé and serve!

Please share this with friends and family.

Tags:Beets,Pomegranate,Smoked Salmon

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.