Sometimes you just want to celebrate your French heritage with a baguette, a slice of cheese and a proper bottle of wine. Sometimes, you want to try your hand at some French culinary technique. Try Chef Christiaan’s interpretation of a vichyssoise. He uses feta and trout and combines it with the cold apple soup. A delicious pairing with the Leopard’s Leap Sparkling Chardonnay Pinot Noir!

Apple vichyssoise with smoked trout and feta  

Serves 8

Ingredients                                                    

660 ml Apple vichyssoise                                           

500 g   Smoked trout ribbons                                                

320 g   Dalewood feta, cut into small cubes             

2 Granny Smith apples, cut into julienne                                                       

16 Tblsp Sourdough croutons                                                

Sea salt to taste                                              
           

Apple vichyssoise                                                      

Ingredients                                                    

330 ml Apple juice                                         

280 ml Double thick yoghurt                         

40 ml Leopard's Leap Sparkling Chardonnay Pinot Noir

10 ml White wine vinegar                                         

Sea salt to taste                                              

Method                                 

Remove the stems of the apples and put the apples through a juicer, you will need about 10 apples.                                                      

In a bowl, combine apple juice and the yoghurt.                                                      

Whisk in the rest of the ingredients little by little.                                                   

The soup should not be too thin or too thick, check seasoning and add sea salt if needed.

To serve

Place the trout ribbons in the bowls

Add Dalewood feta    

Add the julienne apple

Pour the vichyssoise on the sides of the trout ribbons                                                         

Finish off with the crisp sourdough croutons and enjoy with a glass of Leopard's Leap Sparkling Chardonnay/Pinot Noir.