As the weather shifts slowly towards winter, many of us stop buying white wine and start stocking up on heavy reds. And while winter is a great time to enjoy a robust Cabernet or Pinot Noir, we shouldn’t be too quick to forget that white wine has a place on a winter table as well…and sparkling white wines are the best of all.
Too many of us neglect the sparkling whites during winter, with the obvious exception of holiday meals and New Year’s Eve. But sparkling white wines, whether they be Cava, Champagne, or Prosecco, can help balance out a heavy winter meal. As we often gravitate to hearty, rich dishes in the winter months, pairing these calorie-packed meals with a glass of effervescent Prosecco can help you to fell less heavy after a monster winter feast.
This smoked salmon dish is actually one of my favorite breakfast meals, but it also serves well as an elegant starter to a winter holiday meal, or as a meal unto itself when you are trying to eat moderately between winter holiday parties.
You’ll find that this dish pairs well with Prosecco for a couple of reasons. First off, pairing seafood and white wine, especially a sparkling white wine, is always a good decision. Secondly, the acidity of the wine plays well off of the raspberries in the vinaigrette. And lastly, the underlying saltiness of the smoked salmon is cut well with the effervescence and subtle sweetness of the wine. A glass of Prosecco is also going to stand up well against the texture and flavor of the avocado and the goat cheese. Together, the wine and the food create a convivial atmosphere perfect for winter holiday get-togethers, and give a small taste of summer in the midst of the coldest months of the year.
Smoked Salmon and Goat Cheese-Stuffed Avocados
You Will Need…
8 oz smoked salmon, cut into short strips
4 oz fresh goat cheese, cubed
The juice of two lemons
1 jar of your favorite raspberry vinaigrette
3 ripe avocados, halved and pits removed
1. Halve the avocados, remove the pits and skins, and cut a small portion off from the back of each avocado so that it will lie flat. Gently toss the avocados in a bowl or large freezer bag with the lemon juice, to prevent browning. Cover and set aside in the fridge.
2. Combine the smoked salmon strips and goat cheese in a large bowl, and use a rubber spatula to fold in just enough of the raspberry vinaigrette that the mixture holds together.
3. Fill each avocado with some of the smoked salmon mixture, and top with a sprig of fresh dill if you like. Serve cold with a glass of Prosecco, and enjoy!