One thing that will definitely be on the menu this winter – these crispy olive oil fried potato pancakes topped with smoked salmon and a creamy mustard-dill sauce.
One tradition that’s always on our winter menu – lots of wine! These potato pancakes call for a bright and crisp white wine, like a Pinot Grigio. It’s light and refreshing, perfect for pairing with fried food, which helps keep it from feeling too heavy. The crispness cuts through the olive oil, rich salmon and full-fat yogurt sauce. Plus,the hints of citrus in the wine pair perfectly with the lemon zest in the potato pancake. If you’re looking for a light crowd-pleaser to serve before a heavy dinner, this Pinot Grigio is it.
If you’re switching to red for the main course, try a red blend made with syrah, cabernet sauvignon, merlot, and teroldego for a rich, bold flavor that pairs well with food.
I tried my hand at these potato cakes, which get extra crispness from the fried panko coating. A happy accident, because these potato cakes are super delish and the perfect bed for a slice of smoked salmon, one of my all time favorite foods.
For another easy winter appetizer, try these trout bites. Recipe here.