Latest News

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

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

16 October 2019
  • South African Table
South African Table
13:00
17 October 2019
  • South African Table
South African Table
13:00
18 October 2019
  • South African Table
South African Table
13:00
19 October 2019
  • South African Table
South African Table
13:00
23 October 2019
  • South African Table
South African Table
13:00
24 October 2019
  • South African Table
South African Table
13:00
25 October 2019
  • South African Table
South African Table
13:00
26 October 2019
  • South African Table
South African Table
13:00

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"]