The intense reduction of the Pinot Noir mingled with the earthy notes
of the root vegetables bridge the flavours to the slightly smoked
salmon. Together, these flavours  complement our Pinot Noir perfectly,
which offers aromas of ripe cherries that follow through on the palate
along with delightful oak and spice integration.

Yield:4 portions

4     ounces of half smoked salmon
1     small carrot, peeled and diced
1     rib celery, diced
1/2  small leek, washed and diced
1     whole shallot, minced
1     clove garlic, minced
6     sprigs parsley, washed
18   ounces Pinot Noir
4     tbsp brown sugar
1     tbsp butter
       sea salt & white pepper

Method: Coarsely purée carrots, leek, shallots and garlic in a food processor. Place the vegetables in a stainless steel pot adding the parsley and 1/2 the Pinot Noir.

Reduce over medium-high heat until the mixture is almost dry. Add the remainder of the wine with the brown sugar and reduce to 1/3 of the volume then strain off and reserve the sauce.

Preheat oven to 325º F. Cut the piece of salmon into lengths approximately 5 cm wide. Bake for about 12 minutes until cooked through. Reheat the Pinot Noir sauce whisking in the butter to finish. Pour over salmon. Season to taste.