2004 Chardonnay – Salmon, Potato and Herb Gratin
2004 Chardonnay – This chardonnay was barrel-fermented, but not barrel-aged, resulting in a full bodied, bright, acidic white wine. It pairs well with soups, salads and seafood.
Salmon, Potato and Herb Gratin
This dish can be presented in many ways. You can fill mini tart shells to serve as appetizers, individual ramekins to serve as an elegant first course or as a multi-person casserole. It is a wonderful potluck item for the holidays.
Fresh salmon — roasted
Cheese (sharp white cheddar, gruyere, flavored cheddar or jack)
Herbs (chives, tarragon, parsley or dill)
½ and ½ (warm) — enough to make a soft mixture
Boil potatoes, mash with butter
Fresh salmon in tin foil top with small pats of butter and lemon slices roast at 375 degrees for 15–30 minutes depending on size
Chop herb(s) of choice
To mashed potatoes crumble in an equal amount of salmon (½ roasted & ½ smoked)
Add herbs, warm ½ and ½, and salt to taste
Beat with beaters for one minute
Put mixture into serving dish(es) and top with shredded cheese
Bake at 375 degrees. Then broil to brown cheese