• To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the next course.

    Aubergine, salmon and porcini rolls

    Serves: 4 - 6
    Cooking Time: 20 mins

    Ingredients

    • 45ml (3 tbsp) olive oil
    • 20ml (4 tsp) butter
    • 1 garlic clove, finely chopped
    • 3 large aubergines, sliced
    • 1 small fresh porcini mushroom, thinly sliced
    • salt and freshly ground black pepper, to taste
    • 100g smoked salmon
    • 100g cream cheese, softened
    • juice of ½ a lemon

    Instructions

    1

    Heat the oil and butter in a frying pan and sauté the garlic for a few seconds. Fry the aubergines in batches until soft. Remove and drain on paper towel.

    2

    In the same pan, fry the porcini until soft, remove and drain.

    3

    Lay the aubergines out on a work surface. Top each slice with the porcini and season. Layer the salmon on top of the porcini and spread with the cream cheese.

    4

    Roll each topped aubergine into a small tube, secure with a cocktail stick, drizzle with the lemon juice and serve.

     

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