A simple idea to serve with drinks, something sparkly perhaps.
Wine Suggestion: a great match for any sparkling wine made with the Champenois method, double fermented in the bottle, and with some autolytic, yeasty, bready aromas that help give the structure for the food. Tonight a 100% Pinot Meunier from Laurent Lequart in the Vallée de la Marne, Champagne.
Smoked salmon, ricotta & dill wraps – makes 16
- 300g soft ricotta
- zest and juice of 1 lemon (use a zester if you have one rather than a grater)
- a handful of dill, chopped, plus a bit extra to serve
- 16 thin slices of smoked salmon
Mix the ricotta, lemon zest and dill together in a bowl. Season to taste with sea salt and black pepper.
Put 1 tsp of the ricotta mixture onto each slice of salmon and roll up, then skewer with a cocktail stick.
Arrange on a plaste and garnish with extra dill. Squeeze over some fresh lemon juice just before serving.
(Original recipe from Polpo by Russell Norman, Bloomsbury, 2012.)
Jono & Jules do food & wine 
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