Smoked Salmon Toasts

Suggested wine pairing: 2017 Margerum Riviera Rosé. For the full article and other recipes, click here.

Makes 4–6 servings

1 dozen eggs

¾ cup creme fraîche

2 tablespoons mayonnaise

½ cup smoked salmon, chopped

2 tablespoons chopped chives

Salt and pepper

1 baguette

Put eggs into a large pot and cover with water. Bring to slow boil and cook for 10 minutes. Drain and cover with cold water. When cool, peel, cut in half and put yolks into a bowl. Crush yolks with a fork. Set whites aside for another use. (You can also make deviled eggs with this mixture if you prefer.

Add creme fraîche, mayonnaise, salmon and chives and mix well. Season to taste with salt and pepper.

Slice baguette thinly and toast or grill the pieces. Spread mixture on toasts and serve.

Recently returned from attending Le Cordon Bleu in Paris, Laura Booras is the general manager at Riverbench Vineyard & Winery in the Santa Maria Valley. She lives on the vineyard, where she regularly hosts food writers, celebrity chefs and wine critics for unique meals prepared with locally sourced ingredients.