German pleasure classic for wine and food

Wine with food invites you to interpret traditional dishes such as potato pancakes in a modern way and experience their perfect harmony with wine. In this recipe, crispy, golden-brown potato pancakes meet delicately aromatic smoked salmon and creamy, fresh crème fraîche. The contrast of warm potato pancakes, cool salmon and smooth cream makes for a playfully elegant taste experience. Finely chopped dill, spring onions or a squeeze of lemon add freshness and round off the enjoyment with herbal aromas. The combination of texture, freshness and the slightly smoky salmon makes the dish a perfect highlight for wine and food – whether as a sophisticated starter, festive main course or popular finger food for social gatherings.

Ideal wine accompaniment: Silvaner, Franconia Qw (Franconia, Germany)

A Silvaner from Franconia is the predestined partner for potato pancakes with smoked salmon and crème fraîche. Its delicate aromas of green apple, meadow herbs and fine minerality go wonderfully with the salty freshness of the salmon and the light earthiness of the potato pancakes. The subtle, restrained fruit acidity of the Silvaner provides a wonderful counterpoint to the rich texture of the buffers and balances out the light smoky note. Thanks to its clear, straightforward structure and purist expression, it supports all the components of the dish without overpowering them. The interplay creates a balanced pairing in which the wine aroma and food retain their respective characters and complement each other perfectly.

Further wine recommendations for this dish

Mosel Riesling QbA (Mosel, Germany)
A Mosel Riesling QbA impresses with its light, playful elegance, animating acidity and fresh aromas of citrus and green apple. This effervescence lifts the mouthfeel of the grated pancakes, while the fine fruit notes harmonize perfectly with the freshness of the crème fraîche and the smoky spiciness of the salmon. The delicate minerality enhances the interplay of creaminess, saltiness and crunchiness and makes for an exhilarating taste sensation.

Grüner Veltliner Kremstal DAC (Kremstal, Austria)
Grüner Veltliner from Kremstal impresses with its peppery spiciness and juicy, green fruit. The lively acidity and strong body structure the oily notes of the grated pancakes, bring out the herbal components and go particularly well with salty salmon and crème fraîche specialties. The combination of freshness and melting creates a lively, modern food pairing.

Chablis AOC (Burgundy, France)
Chablis AOC stands for minerality full of character, cool citrus and apple notes and a taut, salty finish. These characteristics harmonize wonderfully with the texture of the crispy grated cake, highlighting the fine fish and cream aromas and providing invigorating freshness. Chablis balances the dish with French finesse and turns it into an international moment of pleasure.

Albariño DO Rías Baixas (Spain)
Albariño from Galicia impresses with its maritime freshness, lemony brilliance and subtle notes of stone fruit. Its slightly salty minerality and invigorating acidity integrate excellently into the creamy, fatty texture of the dish. The wine underlines the light smokiness of the salmon and at the same time emphasizes the herbs and lemon nuances in a pleasant, summery way.

Sauvignon Blanc Cape South Coast WO (South Africa)
A Sauvignon Blanc from the Cape South Coast delivers expressive fruit aromas of gooseberry, lime and green apple. Its crisp acidity, paired with mineral notes, makes the potato pancakes appear light, emphasizes the freshness of the crème fraîche and enhances the fine aromas of the salmon fillet. This interplay brings international lightness and an exciting contrast to the plate.

The recipe: