Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Cured Salmon with Pumpernickle Toast & Rosewater Crème Fraiche
paired with our Russian River Valley Pinot Noir

Ingredients

8 oz. cured salmon
1 loaf pumpernickle bread, crusts cut & sliced 1/4” thick
8 oz. Bellwhether Farms crème fraiche
Rosewater, to taste
Sprigs of fresh dill, to taste

Directions

Cut bread into bite size pieces. Toast in a 400 degree oven for 6-8 minutes. Whip crème fraiche like whipping cream, until stiff peaks form. Add rosewater to taste. Season with salt and pepper. To assemble: Begin with the toast and add a piece of salmon. Top with the crème fraiche and a small sprig of dill.