Salmon and avocado tartare

A very simple and tasty dish that we pair with a Bolgheri Vermentino Solosole 2020 Poggio al Tesoro.

Ingredients for 4 people:

4 portions of fresh salmon (or frozen if MSC certified), 2 large organic avocados, 2 tablespoons extra-virgin olive oil, 1 tablespoon chopped scallions, 1 shallot, 1 teaspoon chopped coriander, 1 teaspoon grated ginger, ½ teaspoon anise seed, 1 lemon, a handful of bean sprouts, balsamic vinegar, salt and pepper.

Directions:

Remove the skin from the salmon, cut it into cubes and place them in a bowl. (If you are using frozen salmon remove it from the freezer the day before so it defrosts slowly).

Add to the bowl the chopped scallions, chopped shallot, chopped coriander, grated ginger and anise seed. Mix everything together along with EVOO and some pepper and then seal the bowl with plastic wrap and let it sit in the refrigerator.

Cut the avocadoes into small cubes and place them in a bowl. Add the juice of one lemon, mix and season with salt and pepper.

Put a food mold on a plate and fill it layer by layer first with the avocado tartare and then with the salmon tartare.

Garnish with the bean sprouts, a few drops of balsamic vinegar and a trickle of EVOO.

Wine to pair:

(edited by Stefania Vinciguerra)

Bolgheri Vermentino Solosole 2020 Poggio al Tesoro

Typical straw yellow color. Notes of aromatic herbs to the nose together with aromas of yellow fruit and hints of broom. Medium structure, pleasant and tasty to the palate.

Production area: in the district of Bolgheri, the vineyard Le Sondraie (9 hectares - 22.3 acres) at an altitude of 25 meters (82 feet) above sea level, facing west. The soil is deep, with sand, gravel and clay.

Grape variety: Vermentino 100% (selection of Vermentino clones from Corsica). Training system Guyot, average age of vines 17 years, planting density 7.936 vines/Ha.

Harvest: manual night harvest.

Vinification: Vinification: Soft pressing of whole grapes. Fermentation in temperature controlled stainless steel tanks with fermentation temperature: 14-16°C (60.8°F). Duration of fermentation 20 days, no malolactic fermentation. Ageing in stainless steel, on fine lees. 1 month of bottle ageing.

Alcohol content: 14% Vol.

Vintage characteristics: The seasonal development of the 2020 vintage in Bolgheri was quite well-balanced, apart from a few cold nights at the end of March when the temperature dropped below zero. The rest of spring was beautiful and sunny with some rain at the right times, thereby guaranteeing correct vegetative development with uniform flowering and fruit set. The month of June saw very few rainy days, except for some rainfall during the first week, which protected the vines from drought stress, something to avoid during the ripening phase. Towards the end of August, the summer temperatures gradually began to drop, making it possible to continue the harvest. A sunny, warm September with marked differences in day- and night-time temperatures – typical of the area – accompanied the rest of the harvest. 

Serving temperature: 8-10° C (56-50°F)

Suggested food pairings: aperitifs, raw fish, fried and poached fish (“in brodetto”), also suitable with vegetarian cuisine.

THIS RECIPE IS OFFERED BY POGGIO AL TESORO

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