- VineLine Dispatches from Harvest 2019
- ‘Slow and steady harvest’ forecast for Northwest grapes in 2019
- VineLines Dispatch: Northwest wineries fill lists of USA Today readers
- Koenig wins Idaho Wine Competition for new owners
- Bledsoe Family Winery set to open tasting room in Oregon
- Northwest vineyards track along 2017 vintage after cool July
- Idaho wine industry prepares for 10th annual judging
- Walla Walla Valley Wine Alliance hires Robert Hansen as executive director
- 2019 American Wine Society conference casts spotlight on Pacific Northwest
- BC wine industry loses a lion with passing of Harry McWatters
We are often told that red wine goes with meat and white wine goes with fish. There are many exceptions to this rule, and Pinot Noir is one of the biggest. Salmon is a great foil for Pinot Noir because it is rich and oily and the wine tends to be lighter with more elegant tannins.
This recipe works beautifully with a brighter Pinot Noir, something that highlights red fruit such as those found in Oregon’s Dundee Hills.
- 1 14.75-ounce can of salmon
- 2 tablespoons of butter
- 1 medium onion, finely chopped
- 2/3 cup of cracker crumbs
- 2 eggs, beaten
- 1/4 cup of chopped fresh parsley
- 1 teaspoon of dry mustard
- 3 tablespoons of shortening
- Drain the salmon, reserving 3/4 cup of the liquid, and flake the meat. Melt the butter in a large skillet over medium-high heat. Add the onion and cook until tender.
- In a medium bowl, combine the reserved liquid with the cooked onions, along with the eggs, parsley, mustard, salmon and one-third of the cracker crumbs. Mix until well blended, then shape into six patties, and coat the patties in remaining cracker crumbs.
- Melt the shortening in a large skillet over medium heat. Cook the patties until browned, then carefully turn and brown on the other side.
- Pair with a lighter-bodied wine, such as a Dundee Hills Pinot Noir.