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Dry Creek Vineyard
Chenin Blanc Wild Rice and Buttermilk Waffles with Smoked Salmon Mousse |
| Dry Creek Vineyard Don Wallace, general manager, and Kim Stare Wallace, VP |
When David Stare started Dry Creek Vineyard in 1972, he was inspired by France’s Loire Valley. So naturally, the winery’s inaugural vintage included a Chardonnay, a Fumé Blanc and, yes, a Chenin Blanc. Crafted in the dry-style of Loire’s Chenin Blancs, Dry Creek’s offering instantly stood out from the ones created by most other California wineries at the time, which leaned more toward Chenin’s sweet side. Today, Dry Creek’s Chenin Blanc is internationally recognized as one of the varietal’s best examples. And with good reason. Its signature tropical fruit aromas and flavors are sprinkled with hints of honeysuckle and rose petals. Its crisp, bright finish almost puts an exclamation point on the experience. And if that doesn’t do it, then this waffle and salmon mousse recipe by Kevin McKenzie certainly will.
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| Wild Rice and Buttermilk Waffles with Smoked Salmon Mousse
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| For waffles: 2 cups flour 1 3/4 cups buttermilk 2 eggs 1/2 teaspoon baking soda 1 teaspoon sea salt 6 tablespoons melted butter 1 cup cooked rice Combine all ingredients to make waffle batter. Let chill and rest in refrigerator until ready to use. |
For salmon mousse: 1 pound smoked salmon (good quality, cleaned and trimmed) 1 pound unsalted butter 1 lemon (zest and juice) Sea salt and pepper to taste 1 bunch fresh dill Purée butter with smoked salmon and remaining ingredients until smooth and creamy. |
| Preparation:
About 30 minutes prior to serving, pull mousse out of refrigerator and let sit at room temperature until easy to pipe but not too warm. When ready to use, make a buttermilk waffle as per instructions on your waffle iron. Then cut into bite-sized triangles or squares, pipe with salmon mousse and garnish with a sprig of fresh dill. Serve immediately. |
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