• Salmon served with vegetables and green sauce

    Serves: 4
    Cooking Time: 20 mins



    Combine 50ml fresh basil, 50ml fresh flat-leaf parsley, 10 capers, 1 anchovy fillet and 1 garlic clove in the bowl of a food processor. Blend, while slowly adding the juice of 1 lemon and 125ml (½ cup) olive oil. Continue to blend until well combined. Set aside until needed. Slice 1 carrot and 1 baby marrow into thick strips and set aside.


    Slice 5 radishes into thin slices. Place 200g salad leaves on a serving platter and top with the radishes. Add 300g smoked salmon strips and the vegetables. Serve with the green sauce and crusty bread.


    To drink: Cape Point Vineyards’ Sauvignon Blanc’s refined acidity cuts the creaminess of the salmon.