Dorset-based Furleigh Estate have recently launched a Bacchus & Asparagus box, featuring locally grown asparagus from fellow Dorset producers, Bothen Hill. The box includes one bottle of Furleigh Estate Bacchus Dry 2018, two 250g bunches of Bothen Hill asparagus and an asparagus recipe card. It can be ordered online for just £20.00 including delivery. Furleigh kindly sent me over a box for so that I could try this delightful pairing.
Furleigh Estate Bacchus Dry 2018
The prospect of one of our favourite ingredients, asparagus, paired with English Bacchus just felt so right. When Furleigh Estate suggested it, with their deliciously fresh Bacchus Dry 2018, it was a match made in heaven.
On the nose this is classic Bacchus, with green citrus freshness, cut grass, gooseberry and waves of tropical fruit and floral notes.
To taste, this livens the senses with that signature lime zest and grassy freshness, supported by lovely tropical richness.
The asparagus mousse pairing, suggested by Furleigh, was just divine, with the acidity and freshness from the Bacchus cutting through the creaminess, and the green notes complementing that green, vegetal Dorset asparagus. And the Bacchus & gin cured hot smoked salmon was just the icing on the cake.
Asparagus Mousse with Hot Smoked Bacchus-cured Salmon
50g butter, 250g asparagus (finely sliced), 80g spinach, 300ml crème fraîche, juice of half a lemon, pea shoots, hot smoked salmon (see recipe below), salt & pepper for seasoning.
1. Heat the butter until gently foaming
2. Add sliced asparagus and cook for 2 mins before adding the spinach on top for a further minute until wilted
3. Pour in the crème fraîche and season, heat gently for 2-3 mins
4. Add lemon juice and liquidise until smooth
5. Pour into a serving glass and chill for 2 hours
6. Once set, top with pea shoots, hot smoked salmon (see recipe below) and a couple of blanched asparagus heads.
Asparagus Mousse recipe adapted from Furleigh Estate & The Hungry Mule
Bacchus & Gin Cured Hot Smoked Salmon
1 Salmon Fillet, 50ml Furleigh Estate Bacchus Dry, 25ml Gin (I used Chapel Down Bacchus Gin), zest of half a lemon, 2 tablespoons brown sugar, 1 tablespoon sea salt.
- Mix all the curing ingredients in a bowl
- Place salmon fillet in bowl, coat all over and leave flesh side down. Cover bowl with cling film and place in the fridge for 24 hours
- Preheat barbecue to 130°c, and use pre-soaked light wood smoking chips in a smoking box
- Hot smoke the salmon for 1 hour
- Remove from the grill and refrigerate until required.