British Columbia, Canada, Canadian wines, Okanagan Valley, Pinot Gris, white wines, Wine and Dine, Wine and Food, Wines from Canada
Salmon tartare with avocado cream & sesame crispbread
May
Corpus Christi without the hassle – Canada’s Pinot Gris does the rest
A holiday isn’t a reason to spend hours in the kitchen. Salmon tartare requires a sharp knife, a ripe avocado, a bit of finesse when seasoning—and twenty minutes. The sesame crispbread adds crunch, the avocado cream adds depth, and the salmon adds freshness. Pair it with a Pinot Gris from British Columbia’s Okanagan Valley that lives up to its name: Social. Inviting, fruit-forward, with a subtle flinty note that sets it apart from the more conventional Pinot Gris wines of the world. Canada knows its wine—this Corpus Christi proves it.
Ideal wine pairing: Backyard Vineyards Social Pinot Gris (Okanagan Valley, British Columbia, Canada)
Backyard Vineyards is located in Langley, British Columbia—the lush, expansive hinterland of Vancouver. However, the grapes for this Pinot Gris come from the Okanagan Valley, the heart of Canadian viticulture: a climatic oasis in the shadow of the Rocky Mountains, where sunny summers and cool nights produce aromatically concentrated fruit. The grapes are hand-harvested, fermented at low temperatures in stainless steel tanks, with brief contact with the lees to impart creaminess and texture. Uncomplicated in style, complex in character.
In the glass, it’s a pale, bright yellow. The bouquet is intense and inviting: honeydew melon, yellow apple, pear, and a hint of ginger. On the palate, a juicy explosion of fruit—papaya, peach, nectarine, guava, honeydew melon—unfolds into a light, crisp finish. Medium-bodied, fresh, with a texture that makes it pleasant from the very first sip. With salmon tartare, this wine is no surprise, but a sure bet: the tropical fruit plays off the creamy avocado, the crisp finish cuts through the richness of the salmon, and the ginger in the bouquet complements the sesame. A pairing that works without needing an explanation.
The recipe:
Salmon tartare with avocado cream & sesame crispbread
Equipment
- 1 Scharfes Messer und Schneidebrett
- 1 Kleine Schüsseln zum Anrichten
- 1 Anrichtring (optional, für saubere Präsentation)
- 1 Gabel oder Stabmixer für die Avocadocreme
- 1 Backblech und Backofen (für selbst gemachtes Knäckebrot)
Ingredients
FOR THE SALMON TARTARE:
- 250 g Salmon Sushi-grade, very fresh, finely diced
- 1 Teaspoon sesame oil roasted
- 1 1 tbsp soy sauce
- 1 teaspoon of rice vinegar
- ½ teaspoon of fresh ginger finely grated
- 1 spring onion cut into thin rings
- 1 tsp black sesame seeds
- Zest of ½ lime
- Salt white pepper
FOR THE AVOCADO CREAM:
- 2 ripe avocados
- Juice of 1 lime
- 1 Tablespoons of crème fraîche
- ½ garlic clove finely grated
- Salt white pepper
- 1 A pinch of cayenne pepper
FOR THE SESAME CRACKER:
- 100 g Whole-grain spelt flour
- 2 1 tablespoon sesame seeds a mix of white and black
- 1 Tablespoon of olive oil
- ½ tsp sea salt
- 60 –70 ml water
Instructions
FOR THE SESAME CRACKER:
- Preheat the oven to 180°C. Combine the flour, sesame seeds, salt, and olive oil. Add water one spoonful at a time and knead into a smooth, non-sticky dough. Roll out very thinly on parchment paper. Cut into irregular pieces with a knife or pastry wheel. Bake for 12–15 minutes until golden brown and crispy. Let cool—the crispbread will become even crispier as it cools.
FOR THE AVOCADO CREAM:
- Cut the avocados in half, remove the pits, and roughly mash the flesh with a fork. Add the lime juice, crème fraîche, garlic, salt, pepper, and cayenne pepper, and mix until creamy and slightly chunky. Taste and adjust the seasoning—the dip should have a fresh, spicy flavor.
FOR THE SALMON TARTARE:
- Using a very sharp knife, cut the salmon into fine, even cubes (about 5 mm). Mix with sesame oil, soy sauce, rice vinegar, ginger, scallions, lime zest, and black sesame seeds. Taste carefully—the tartare should have a fresh, slightly nutty, and tangy flavor.
SERVE:
- Spoon the avocado cream onto the plate or use a spoon to form a curve. Place the salmon tartare next to it or arrange it on top using a serving ring. Place the sesame crispbread upright next to it. Garnish with spring onion rings and black sesame seeds. Serve the Social Pinot Gris at 10–11 °C.
SIDE DISHES:
- Lamb’s lettuce with lemon vinaigrette as a light side dish
- Pickled ginger as a palate cleanser
Nutrition
