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Smoked Salmon Appetizer wine pairing

Smoked Salmon Appetizer

Elaine Schoch
The smoked salmon appetizer is made up of dill, capers, sour cream and of course smoked salmon. It pairs well with a Chardonnay given the creaminess of the sour cream and salmon. However, a Sauv Blanc will also work well given the saltiness of the capers. Either way, you’ll have a great wine pairing with this smoked salmon appetizer. 
Servings 4


  • 1 tbsp capers, roughly chopped
  • 4 tbsp sour cream
  • 6 oz smoked salmon 
  • 2 tbsp fresh, chopped dill weed (If you don't have fresh dill weed, use 2 teaspoons of dried dill weed.)
  • Kosher salt and freshly ground black pepper, to taste 
  • 2 Two pieces of Naan bread (The 8.8 oz package of Stonefire Naan is a great store bought option that I use.) You can also use slices of toasted baguette or thinly sliced French bread


  • Toast the Naan bread so that the bottom in crispy Bake it in the oven at 400 degrees for 3-5 minutes. Meanwhile, combine sour cream, capers, salt, and pepper. Spread on the bread points; top with smoked salmon. Slice each piece of Naan bread into either four or six pieces depending on how large you want them to be.