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.

Mashed potatoes
Smoked salmon
Fresh salmon — roasted
Butter
Lemon slices
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