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Gravlax on Potato Latkes (taken from Terra Cooking from the Heart of Napa Valley) makes about 20 latkes "Home-cured salmon, or gravlax, is actually very easy to prepare. Serve it on miniature potato pancakes, and your friends will suddenly appreciate you for the amazing cook you are. This recipe can be scaled up to cure a whole side of salmon. Gravlax is great to have around for snacking or tossing into scrambled eggs or omelets. to serve this dish as a first course, make larger pancakes and serve one per person with the gravlax draped over part of the latke and the dill sour cream drizzled in a zigzag over the plate."

Gravlax 1/4 cup salt 1 tablespoon sugar 1 and 1/2 teaspoons freshly ground black pepper 1/2 cup chopped fresh dill 1 (2-pound) salmon fillet with skin, at least 1 inch thick To make the gravlax In a medium bowl combine the salt, sugar, pepper and dill. On a non-reactive baking sheet pan long enough to hold the salmon, spread half of the salt mixture and lay the salmon skin side down. Cover the salmon with the rest of the salt mixture, then place another baking sheet pan of the same size on the top pan (large cans or bricks work well). Refrigerate overnight. The next day, wash the salmon in cold running water and pat dry with a kitchen towel. Remove the pin bones* and cut thinly on the diagonal. Place the slices in a single layer on a plate covered with plastic wrap. Refrigerate until ready to use. Boning salmon To remove the pin bones from a side of salmon, start by running your hand down the entire side from the head end. You'll feel small bones protruding in a line down the centre of the fish at about 1/2 inch intervals. These are the pin bones. Remove them. Use fish bone tweezers or needle-nose pliers. Grasp the end of the bone with the pliers, holding the fish down with your other hand, and pull forcefully. You will pull out a bone about 2 and 1/2 inches long. Work your way down the salmon in this manner until the bones are too small or soft to feel with your hand.

Dill Sour Cream 1 cup sour cream 2 teaspoons minced shallot 1 teaspoon chopped fresh dill 1 teaspoon freshly squeezed lemon juice ( or 1 teaspoon 2002 Chardonnay Canadian Oak) Salt and freshly ground white pepper to taste

To make the dill sour cream Whisk together the sour cream, shallot, dill and lemon juice in a small bowl. Season with salt and pepper, cover, and refrigerate.

Potato Latkes 2 tablespoons minced onion 3 cups peeled and shredded potato (do these at the last minute so they don't brown) 1/2 cup pastry flour 1 egg 1 teaspoon baking powder 1/8 teaspoon salt pinch of freshly ground pepper 4 tablespoons clarified butter dill sprigs for garnish

To make the latkes Combine the onion, potato, pastry flour, egg, baking powder, salt, and pepper in a medium bowl. In a large sauté pan or skillet, heat 2 tablespoons of the clarified butter over medium heat until hot. Spoon 1 tablespoon of the potato mixture for each latke into the pan and cook until golden brown, about 1 minute per side.Using a slotted metal spatula, transfer the latkes to paper towels to drain, then place them on a baking sheet pan and keep warm in the oven (at 250 C). Repeat with the remaining potato mixture, adding more clarified butter as needed.

To serve, spoon a scant teaspoon of the dill sour cream onto each latke and cover with a piece of gravlax. Garnish with a very small dill sprig.

Serve with Lailey Vineyard 2002 Canadian Oak Chardonnay www.laileyvineyard.com