SPICED SALMON WANDS
(Serves 6)

Here is a completely simple Hors D’Oeuvre that is elegant, and wildly delicious with Richard Grant Sparkling Wine.

18 Fine, thin, breadsticks (you may buy them, or make you own)
6-8 Slices Gravlax
Fresh Dill
One beautiful fresh rose

Homemade Breadsticks:
¼ lb Pizza dough
½ tsp Fleur de Sel
½ tsp cumin seed
Roll very thin, sprinkle with the fleur de sel and cumin seed, then bake in a 425 degree oven until golden brown. Let cool completely.

Slice each piece of salmon Gravlax into long 2” strips. Coil each strip around a breadstick starting at the top and scroll down. Tuck a small tuft of dill in the top of each. Arrange on a serving platter with a gorgeous rose in full bloom. Pluck two or three petals and finely slice into ribbons. Sprinkle these over the wands. Enjoy!

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RIVER TROUT WITH PINK LENTILS
(Serves 6)

This is a delicate yet flavorful first course, or fish course if you cut the portion in half. As is, it is full course size, and an excellent luncheon dish as this is meant to be served cold. I love the delilcacy of this fine sparkling wine with it because one sip invites a taste of the food, and visa versa. Enjoy.

INGREDIENTS:
3 Trout
½ Sweet Red Onion
1 large cucumber
¼ cup Olive oil
3 cups Pink lentils (Crimson lentils are fine)
4 Tbs Rice wine vinegar
3-4 cloves garlic
4 Tbs Red wine vinegar
1 bunch basil
3 cups vegetable broth
½ cup Fresh Cranberries
2 cups water
1 bunch fresh lemon thyme
1 tsp Sea Star Fleur de Sel

TO PREPARE:
Use the freshest trout possible. Filet and bone the fish, place skin down on a baking sheet. Drizzle with olive oil and sprinkle with lemon thyme leaves. Bake slowly in 250 F oven until just done and chill.

Thinly slice cucumber. Finely chop the red onion. Cook the lentils in vegetable broth and water. Add the rest of the lemon thyme and cranberries to the lentils and cook gently until tender. When cooked, strain, then spread lentils out on a cookie sheet to cool slightly. Toss lentils with olive oil, vinegars, sea salt, chopped garlic, basil leaves, purple onion and cucumber. Add more olive oil or vinegar to taste and check seasoning, by tasting it with the wine to make sure they are just right together.

TO SERVE:
Place some lentil salad on plates and top with a filet of trout. Drizzle with basil olive oil and sprinkle with Fleur de Sel.