Like the Tuna Tartare recipe paired with Aucalà Blanca, this recipe is also inspired by the evening that I shared at the resteraunt Molí dels Avis in Taragonna, Spain. I was with my exporter friend, Mara Calvo from Glop’s Vinateria, along with father and son Cava producers, Joan Manel Vendrell Ferret and Joan Vendrell Olivella, and Aucalà wine maker (and very fast Audi, driver) Josep Serra. One should be so lucky to be driving through Spain with this group of indie Spanish wine royalty, let alone dining with them.

 

I was so mesmerized by the flavors of each dish, especially the Tuna sashimi, that I wanted to create another pairing with raw fish for the Vendrell Olivella Brut Cava which we were sipping with each course. This time I chose Salmon.  

 

I like this type of recipe because it is uncomplicated and sophisticated. Just like the Vendrell Olivella Brut Cava.

Ingredients

Serves 4

2 tbsp lime juice
1 tsp soy sauce 
1/2 tsp sesame oil 
1 tsp shallot, minced 
1/2 tsp fresh ginger 
400 g fresh sushi grade salmon, diced
1 tsp toasted sesame seeds 
1 cucumber, cut into 1cm thick slices

Method

 

First, chill the Cava.

 

Make sure to really mince the shallot and ginger so the delicate texture of the salmon stays in the foreground. Mix first five ingredients in a bowl. Now was that hard? No.

 

Now add the salmon and chill until ready to serve. Top each piece of cucumber with a spoonful of salmon. Garnish with sesame seeds. Good, right? Especially with the Cava.

 

Background Music: Birthday by Bjork