FOOD PAIRING: Saint-Meyland Méthode Traditionelle

by Meals on Wils

I had my parents down visiting, so decided to make a special dinner starting with Buckwheat Blinis with Smoked Salmon and Crème Fraîche as our canapés, and Smoked Mackerel and Goats Cheese Soufflé as our starter. These were both gluten free as my stepdad is allergic to gluten.

These courses both went so well with a bottle of Saint-Meyland Méthode Traditionelle, which I had been saving for their trip down. We all thought that it tasted incredibly like Champagne, and my mum said if she was handed a glass of this at a party she would think it was Champagne. It cut through the oiliness of the smoked fish, cream cheese and dill perfectly. It had a lovely apple aftertaste and we all really liked it. This would also be a great accompaniment to a smoked salmon and eggs breakfast.

> Saint-Meyland Méthode Traditionelle


Smoked Mackerel and Goats Cheese Soufflé (serves 6-8)

50g butter, plus extra for greasing
50g gluten free plain flour
275ml milk
4 eggs
100g smoked mackerel, skin removed and flesh chopped
125g soft goats cheese, broken into 1cm pieces
2 tbsp chives, chopped
1 tsp dill, chopped
2 tbsp lemon juice
Salt and pepper
25g parmesan, grated

Preheat oven to 220C / gas mark 7. Butter 6 (100ml) or 8 (75ml) ramekins and place a baking sheet in the centre of the oven to heat up. Melt butter in a large saucepan on a medium heat, then add flour and stir for 1 minute, being careful not to let it burn. Turn heat down, whisk in milk gradually, stirring until you have a thick white sauce, then remove the pan from the heat. Beat in egg yolks, then fold in smoked mackerel, goats cheese and herbs. Season with lemon juice, salt and pepper. It should taste highly seasoned as adding the egg white will dilute the flavour. Divide the mixture between the ramekins, filling each to the top, then scatter grated parmesan. Place the cheese soufflés on the hot baking sheet in the oven and cook for 12-15 minutes or until well risen and golden.

Buckwheat Blinis with Smoked Salmon and Crème Fraîche 

100g buckwheat flour
50g gluten free plain flour
7g fast-acting yeast
2 eggs, separated
150ml milk, at room temperature
150ml crème fraîche
25g butter

To decorate:

110g smoked salmon, cut into small slices
200ml crème fraîche
Some dill sprigs

Sift the two flours and salt together into a bowl and stir in yeast. In another bowl, whisk egg yolks with milk and crème fraîche, and pour over the flour mixture. Whisk everything together, the cover for about an hour or until the mixture is bubbling. In a separate clean bowl, whisk the egg whites until they form stiff peaks, then gently fold into the batter. Cover again and leave for a further hour. To fry the blinis, melt some butter in a large, non-stick frying pan on a medium heat, using a little kitchen paper to spread the butter around the pan - you need just enough to cover the base. When the pan is hot, and the butter is beginning to turn brown add the batter and cook for 30-40 secs and the underside is golden. Transfer to a wire rack to cool and cook the remaining blinis.
To serve, top each blini with a slice of salmon, a teaspoon of crème fraîche and a piece of dill.

Behind Meals on Wils

Wilhelmina Whatley | Meals on Wils

Mother of two

Huge love for good food and drink