Scottish smoked salmon and robiola cheese crepes

Ingredients for 2 persons:

For the crepes:

2 eggs, 125 g flour, 300 ml milk, little butter

For the filling: 300 g Scottish smoked Fumara salmon, 200 g robiola cheese with a few strands of chopped chives

For the side dish: 200 g raw herbs, one Tropea red onion, evo oil to taste.

Procedure:

Prepare crepes with the classic recipe: mix 2 eggs with 125g flour and a pinch of salt with a whisk, add 300 ml milk and cook on nonstick pan greased with just a knob of butter.

Blanch the herbs in salted water and let them cool.

Fry the Tropea onion with a little evo oil, then add the herbs and stir briefly, letting the sauté just warm.

Spread the robiola and spring onion mixture on the crepes, add the smoked salmon and slices, and roll up.

Cut the crêpes rolls sideways and serve with the sautéed herbs.

Wine pairing

(Edited by Stefania Vinciguerra)

Alto Adige Pinot Bianco Sirmian 2022 Nals Margreid

Bright strawberry. It presents an austere nose with notes of flint, wet chalk and white peach. It evidences excellent body, fresh, nervous and agile with a decidedly salty and progressive finish.

Production area: The steep southeast-facing heights, at an elevation of 500 to 700 meters above sea level, are located above Nalles in Sirmian. Composed of limestone, gneiss, mica, slate, and marble and originating millions of years ago from the glaciers of the Western Alps, the moraine deposit is permeable and rests on porphyry, the primitive bedrock. The Alpine climate, characterized by mild summers and cool autumns, allows for a longer growing season and a mid-October harvest.

Varietal:
100% Pinot Blanc

Harvest:
Grapes are harvested by hand.

Production process: After a short prefermentative maceration, the must ferments for about3 weeks in 12- and 30-hl wooden barrels. After that, the new wine matures for another 8 months on fine yeasts.

Serving temperature: 10-12°C.

Recommended pairings:
Spaghetti with sardines, fish soups in ‘white’.