Our recipes and cocktails
Lindemans Geuze Cuvée René Grand Cru with salmon cream cheese balls
Method
- Chop the salmon into fine bits and stir into the cheese.
- Flavour with salt and pepper and lemon juice.
- Shape into little balls and allow to stiffen in the fridge.
- Put a little ball of salmon cream cheese on a piece of brown bread and finish off with the spring onions.
- Serve with a Lindemans Geuze Cuvée René Grand Cru.
