Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

CURED SALMON WITH A BEETROOT AND AVOCADO SALAD



With its vibrant colours, this salad is perfect for the festive season and a delight when served with some well-chilled 2012 Culinaria Chenin Blanc Grenache Blanc.

Recipe for Cured Salmon with a beetroot and avocado salad

Serves 4

Ingredients

Marinade:

2tbsp soy sauce

2tbsp white wine vinegar

1tsp sugar

1tsp white sesame seeds

1tsp black sesame seeds

Squeeze of lemon

½ tsp sesame oil

 

200g Norwegian salmon skin off

2 medium beetroot cooked and diced

2 avocadoes peeled and diced in 1cm blocks

Olive oil

2 tbsp chopped chives

salt and black pepper

 

Garnish:

8        peashoots sprigs

 

Method

To create the marinade, mix the soy sauce, sugar, vinegar, sesame seeds, lemon juice and sesame oil together.

Slice the salmon into 5mm thick slices, arrange in a tray and then pour the marinade over the sliced salmon. Leave for 15-30min to cure. The longer you leave the salmon in the marinade the more it will cure and enhance the flavour.

To complete the dish, mix the beetroot and diced avocado in a bowl. Drizzle olive oil and sprinkle chives over the beetroot and avocado mixture. Don’t mix the beetroot and avocado too early as the beetroot will discolour the avocado. Season to taste with salt and black pepper.

Remove the salmon from the marinade and plate it with the beetroot and avocado salad. Garnish with peashoots.

 

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]