Perfect Prosecco Pairing from the Greedy Ginger

Once again this month we’ve had a welcome contribution from the brilliant Alice at The Greedy Ginger. 
She tasted her way through our three Prosecco wines from our recent online tasting and has come up with this recipe to pair with those classy Venetian bubbles…

Smoked Salmon and Asparagus Tart with Honey, Dill, and Dijon Dressing
 
Such a quick but high reward dinner, to be served with just a side salad … and maybe a glass of beautiful Italian Prosecco.

Ingredients:

• Roll of Puff Pastry
• 4 tbsp Cream Cheese
• Asparagus Tips
• Smoked Salmon
• Egg whisked
• Pink Peppercorns
• 1 tsp Honey
• 1 tsp Olive Oil
• 1 tsp Dijon
• 1 tsp Chopped Dill

Method:

- Unroll the puff pastry sheet and spread over the cream cheese leaving ~ 2 cm from the edge like a pizza
- Trim the Asparagus and place it on the pastry
- Drizzle with a little Olive Oil and season generously
- Brush the edge of the pastry with the whisked egg
- Bake in the oven at 180 C for 15-20 minutes, until puff up nice and golden
- Meanwhile make the dressing by combining the oil, Dijon, honey, and dill
- Once removed from the oven add the Smoked Salmon decoratively and drizzle with the dressing.

Why Not Pair With

1. Adami’s “Bosco Di Gica” Valdobbiadene Prosecco Superiore DOCG 

2. Adami’s “Col Credas” Valdobbiadene Rive Prosecco Superiore DOCG   

3. Adami’s “Col Fondo” Valdobbiadene Prosecco Superiore Sui Leiviti DOCG