In an area as diverse as the Breede River Valley, a variety of produce is available to the culinarily curious. Not only for oenophiles, an array of ingredients to enjoy whilst sipping on one’s tipple of preference is cultivated and sold between the towns of McGregor, Montagu, Ashton, Bonnievale and Robertson. Using delicious farmed fish from Two Dam Sustainable, I whipped up a smoked trout pâté to be paired with Rietvallei estate’s latest offering – Estéanna Sauvignon Blanc.
Created as a unique combination of winemaker Kobus Burger’s daughter’s names – Esté and Annie – the wine itself is a full-bodied, barrel fermented Sauvignon Blanc with base aromas of granadilla, ruby grapefruit, green fig and a hint of capsicum. There’s a pleasingly crisp acidity on the palate but also a satisfying creamy mouthfeel thanks to the warm weather climate of the Robertson area. Like most Sauvignon Blanc (my preferred varietal), Estéanna is best paired with fish – or as Rietvallei’s website states, “with cream-based poultry dishes”. After receiving my order of Two Dam Sustainable’s exquisite hot-smoked whole trout, I was inspired to pair the distinct taste of the fish with Rietvallei’s wine as part of a simple spread for pre-dinner snacks.
Enter my easy trout pâté – barely a recipe as it’s so speedy to put together.
You will need:
300g smoked trout, flaked
250g smooth full fat cream cheese
2 – 3 sprigs of fresh dill, finely chopped
The juice and zest of half a lemon
Coarse ground sea salt and black pepper
Combine all of the ingredients lightly with a fork until you have a rustic spread, being careful not to over-mix as the texture of the trout will be lost. Serve the pâté with delicate crackers like water biscuits and a few glasses of chilled Rietvallei Estéanna Sauvignon Blanc.