Festive start with a sparkling companion
A sumptuous platter of smoked salmon, fresh horseradish and selected breads – the perfect Easter starter that provides an ideal stage for the fresh Champagne Brut AOC. A festive start with a sparkling companion
Ideal wine accompaniment: Champagne Brut AOC (France)
This classic Champagne impresses with its lively perlage and flavours of green apple, almond and fresh bread. The fine acidity cuts through the fatty salmon, while the delicate yeast note harmoniously balances the horseradish. The mineral character of the chalky soil emphasises the saltiness of the smoked fish, and the sparkling freshness prepares the palate perfectly for the following courses.
5 more wine recommendations:
Sancerre AOC (Loire, France) This classic Sauvignon Blanc from the Loire region impresses with its radiant gooseberry flavour and fresh herbal spice. The striking acidity cuts through the fatty salmon, while the mineral character of the limestone soils elegantly accompanies the horseradish. The light smoky note in the finish in particular corresponds perfectly with the smoked flavour of the fish. A wine that captures all the freshness of spring.
Pinot Blanc Spätlese dry from Baden (Germany) The Baden Pinot Blanc surprises with ripe pear flavours and a subtle almond spice. Its creamy texture combines wonderfully with the delicate salmon, while the gentle acidity harmoniously balances the sharpness of the kren. The long maturation on the vineyard gives it a special depth that rounds off the dish. Ideal for those who prefer a full-bodied yet fresh wine.
Falanghina del Sannio DOC (Campania, Italy) This special white wine from southern Italy fascinates with aromas of white peach and a salty minerality reminiscent of sea air. The fruity freshness emphasises the smoked salmon, while the characteristic tart freshness in the finish skilfully highlights the horseradish. The slightly astringent structure gives the wine an invigorating tension that refreshes the palate. The sun-kissed grapes give the wine a special fullness that enriches the dish.
Albariño Rías Baixas DO (Galicia, Spain) This fresh coastal wine from north-west Spain delights with its peach and passion fruit flavours and a unique salty note. This maritime characteristic makes it the perfect partner for salmon. The lively acidity acts as a natural palate cleanser between bites, while the velvety texture harmonises the transition to horseradish.
Grüner Veltliner Federspiel DAC (Wachau, Austria) With its typical peppery flavour and mineral freshness, this Austrian classic is an ideal companion. The spicy notes complement the horseradish, while the crisp acidity balances out the fatty salmon. The cool fermentation preserves an invigorating freshness that rounds off the dish perfectly. The spicy, tart finish in particular leaves a vibrant, invigorating conclusion. This complex seasoning stimulates the appetite and prepares you perfectly for the next bite
The recipe:
Oster-Brotzeitplatte mit geräuchertem Lachs & Kren
Kochutensilien
- 1 Große Servierplatte
- 1 Reibe für Meerrettich
- 1 Messer
- 1 Kleine Schälchen für Beilagen
Zutaten
Für die Platte:
- 200 g geräucherter Lachs
- 1 frische Meerrettichwurzel
- 1 Zitrone
- 1 Bund Dill
Für die Beilagen:
- 2 Sorten Brot z.B. Roggenbrot und Baguette
- 100 g Frischkäse
- 1 kleine rote Zwiebel
Zubereitung
Meerrettich zubereiten:
- Meerrettich schälen und frisch reiben
- Mit etwas Sahne und Zitronensaft abschmecken
Platte anrichten:
- Lachs in lockeren Rosetten anordnen
- Brot in Scheiben schneiden
- Frischkäse und gehackte Zwiebel in Schälchen füllen
- Mit Zitronenspalten und Dill garnieren
Empfohlene Beilagen:
- Gekochte Eier mit Kren
- Eingelegte Gurken
- Frischer Blattsalat
