Sauvignon Blanc Semillon

The aroma lingers with attractive notes of lime, lemongrass and passionfruit. The palate is crisp and lively. A lovely citrus tang leads to an exquisitely clean, lingering finish.

Great to enjoy with fish, poultry & vintage cheeses.

Sauvignon Blanc Semillon




  • 4 sheets filo pastry
  • Olive oil cooking spray
  • 1/2 x 250g tub crème fraiche
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons capers, finely chopped
  • 100g smoked salmon, sliced, rolled
  • Fresh dill sprigs, to serve


  1. Preheat oven to 180°C/160°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon capacity muffin pans. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half crossways. Cut each half lengthways into 3 strips. Cut each strip into 4 to make a total of 24 squares. Line holes with filo squares. Spray with oil. Bake for 10 minutes or until golden. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely.
  2. Combine creme fraiche, lemon juice, dill and capers in a small bowl. Season with salt and pepper.
  3. Fill each tartlet with 1 teaspoon crème fraiche mixture. Top with 1 piece of salmon, then dill. Serve immediately.
  4. Makes 24