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Celebrate International Chardonnay Day with a Sensational Salmon Pairing
Celebrate International Chardonnay Day with a Sensational Salmon Pairing

Celebrate International Chardonnay Day with a Sensational Salmon Pairing


Issued by Tin Can PR on behalf of KWV - May 28th 2015, 13:41

Not that you need a reason to celebrate a good chardonnay, but if you do, it was International Chardonnay Day on 26 May 2015, and what better way to celebrate than with a sensational salmon pairing.

Try this recipe perfected by TV personality and well-known chef, Mynhardt Joubert, with a glass or two of KWV Classic Chardonnay – simply, to-die-for.

Olive Oil Poached Salmon


500g of Salmon cut into roughly 4 portions of 125g each, around 2 inches thick
2 to 3 quarts of olive oil, or enough to submerge the salmon
Salt and white pepper
1 bunch leeks
3 tablespoons unsalted butter
1 cup dry white wine
1/2 cup crème fraiche
1 bunch fresh chives, thinly sliced



Remove the top green portion and the root from the leeks. Slice the leeks in half lengthwise then thinly slice them crosswise, into half-round shapes. Place the leeks in a deep bowl and fill with water, stirring the leeks to remove all of the dirt. Remove the leeks from the water with a strainer avoiding the dirt, which has settled on the bottom. Place the leeks in a sauté pan with 3 tablespoons of butter, 1 cup of white wine, and salt and white pepper to taste. Cook on low heat until wine has evaporated and leeks are soft, about 25-30 minutes. Keep warm until ready to serve.

Chive Crème Fraiche

Place 1/2 cup of crème fraiche, in a bowl, with the sliced chives and salt and white pepper to taste, mix until well combined.


Pour olive oil into a high-sided sauté pan and heat to 150˚F. Season both sides of salmon filets with salt and white pepper. Using a slotted spatula place the seasoned salmon in the hot oil, being sure that the salmon is completely submerged in the oil. Cook the salmon about 8 to 10 minutes for medium to medium-well doneness. Using a slotted spatula remove the salmon and drain on a paper towel.

Divide the leeks evenly onto four plates, place the salmon on top of each, add a spoonful of chive crème fraiche on top. To further enhance the dish, a dollop of Caviar adds a nice bit of saltiness as well as a wonderful color for presentation.

Pair with KWV Classic Chardonnay:

This elegantly styed chardonnay shows orange blossom, peach and lime aromas on the nose with undertones of minerality. The palate is chalky with hints of peach followed by a creamy lingering finish.

The combination of this delicious wine with the buttery, creamy Salmon is a great way to celebrate World Chardonnay Day. Finish Great with KWV.

For more information, visit: or join the conversation on and Twitter: @KWVWines #FINISHGREAT.Click here for more information on KWV 

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