Smoked salmon blinis with dill cream

Which wine to choose with smoked salmon?

An elegant, easy aperitif, where smoke and iodine call for a fresh, aromatic wine.

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Preparation
20 min
Cooking time
10 min
Servings
6
Difficulty
Easy
Wine service
8 °c

Ingredients

  • Smoked salmon 300 g
  • Blinis 24
  • Thick crème fraîche 20 cl
  • Dill 1/2 bunch
  • Lemon 1
  • Red onion 1/2
  • Freshly ground pepper to taste

Preparation

  1. Finely chop the dill and mix it with the cream and a squeeze of lemon juice. Season with pepper.
  2. Slice the red onion very thinly.
  3. Warm the blinis for 5 minutes in the oven at 160°C.
  4. Place a spoonful of cream on each blini.
  5. Add a slice of smoked salmon and a few thin rings of onion.
  6. Finish with a sprig of dill and a grind of pepper.

THE PAIRING ON THE PALATE

Argali White, the ideal pairing

The citrus and exotic fruit notes of Argali White answer the lemon and dill, and its lively palate balances the richness of the smoked salmon.

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IN BRIEF

The essentials of pairing wine and smoked salmon

Answers to the most frequently asked questions about this pairing.

Which wine to serve with smoked salmon?
A dry, aromatic white, such as Argali White, which balances the richness and smokiness of the fish.
Can you serve vodka with smoked salmon?
Yes, it is a pairing recommended by the estate: Puech-Haut Vodka, served neat and lightly chilled, goes very well with smoked salmon and caviar.
At what temperature should the wine be served?
Around 8°C.
Which wine to avoid with smoked salmon?
Tannic reds, which accentuate the smoky taste and give a metallic sensation.

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