SMOKED SALMON TROUT ON SWEET SPICED POTATO AND FENNEL CAKE WITH SEARED SCALLOPS, APPLE SOURS VELOUTE AND PICKLED CUCUMBER

ELGIN

Serves 2

160g smoked salmon trout (preferably from Franschhoek)

Potato & fennel cake

100g potato, washed and cut into julienne strips

15g bronze fennel leaf

20g onion, cut into thin slices

½ teaspoon fennel seeds

15g butter

Maldon sea salt and black pepper

Preheat oven to 180°C. Place all the ingredients in an ovenproof dish. Roast in the oven until the potatoes are soft. Scoop out and press into two round 6cm moulds and shape into cakes, crushing the potatoes slightly.

Seared scallops

6 scallops, cleaned and roe removed

15ml olive oil

Maldon sea salt and black pepper

Heat the olive oil in a non-stick pan. Dust the scallops with Maldon sea salt and pepper. Wait till the pan is very hot before adding the scallops. Sear the scallops on each side for 15-20 seconds.

Sour Apple veloute

80ml Sour Apple schnapps

Place the Sour Apple schnapps in a saucepan, bring to the boil and reduce for five minutes.

Pickled cucumber

6 tablespooons rice vinegar

6 tablespoons water

6 tablespoons sugar

50g cucumber, washed and sliced into thin strips

Place the vinegar, water and sugar in a saucepan. Bring to a boil until sugar is dissolved. Remove from heat and cool for five minutes. Add the cucumber to the saucepan and let stand to cool.

To assemble

Place warmed potato cake on plate and smoked salmon on top. Put three scallops per plate on top of the salmon. Drizzle Sour Apple veloute around the salmon. Place cucumber strips on top of the scallops.

- Dominique Faict, Formerly Santé Wainelands Hotel & Wellness Centre

Sauvignon Blanc

Wines showing exceptional fruit are produced in this late-ripening, cooler valley. The delicately interwoven flavours of this dish work well with these quintessential Sauvignons.

Iona Sauvignon Blanc

Oak Valley Sauvignon Blanc

Paul Cluver Sauvignon Blanc

Ross Gower Sauvignon Blanc