Recipe from Burn Valley Vineyard
It’s a family affair at Burn Valley Vineyard in North Norfolk, discovers Sarah Hardy
It’s all hands on deck at Burn Valley Vineyard, near Burnham Market, where two sisters, Laura and Samantha, their brother, Jack, and other family members all work both the farm and the vineyard – and there’s a catering company thrown into the mix, too!
Their father, John Robinson, raised the question of planting vines on the family farm, near North Creake, after enjoying many holidays in France where plenty of local wine was no doubt enjoyed! The family took the plunge in 2016 and now 11 acres are dedicated to the vineyard, with nine varieties of grape, including Bacchus and Solaris.
A new winery opened on the farm in 2019 where all the wines, apart from the sparkling ones, are made, and this year the family are planning a comprehensive selection of wines – one for every taste, including a sparkling rosé which sounds delicious.
Laura and her partner, Steve Newsome, also run Burn Valley Catering, an outside catering company which is known for its canapés, dinner parties and more. As lockdown eases, the family hope to run more tours, tasting sessions and foodie events at the vineyard, with the couple providing the food.
Laura explains: ‘We have been kept busy with takeaways during lockdown, but we hope to build a permanent structure at the farm where we can hold more foodie events, like our secret suppers, where we can obviously cook with and serve our wines.’
The wines can be bought online and are also stocked at leading stores such as Jarrold’s in Norwich and Satchells in Burnham Market.
Recipe for Salmon Rillette
1/2 an onion
1 shallot, diced
2tbsp of lemon zest, and juice, plus a squeeze
A small bunch parsley, stalks only (reserve the leaves for later use)
8 black peppercorns
150g salmon fillet, for poaching125g salmon fillet, finely diced
125g smoked salmon, for the top disc
30g butter, melted
1tbsp of chives, finely chopped
100g of crème fraîche
Dill and Keta caviar, for garnish
Place the wine, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml of water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 minutes, or until just cooked. Let the salmon sit and cool in the liquid.
Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, diced fresh salmon, a good squeeze of lemon, the butter, and some pepper. Then also mix in the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Roll a length of cling film out, and place the mixed salmon along one edge then gently roll into a sausage of about 3cm diameter. Tie each end of the cling film up and place in the freezer.
To serve, cut the pumpernickel into discs 3cm diameter, and put a small amount of cream cheese to act as ‘glue’. Remove the ‘sausage’ from the freezer and cut into 3cm sections and place on your pumpernickel disc. Cut out a smoked salmon disc 3cm diameter and place on top. Garnish with crème fraiche and a little dill and caviar.