BY TOM DOUGLAS | SERVES 4
Pairs with Erath Oregon Pinot Gris. Shop Erath Wines

• 1½ pounds skinless, boneless salmon
• 2 teaspoons Dijon mustard
• 2 shallots peeled and minced
• ½ cup fine bread crumbs
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped chives
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 tablespoons butter or olive oil
• Lemon wedges
• Green Tabasco sauce

Cut the salmon into large chunks and put about a quarter of it into the bowl of a food processor, along with the mustard. Turn the machine on and process- stopping to scrape down the sides occasionally- until the mixture becomes pasty and puree-like.

Add the shallots and the remaining salmon and pulse the machine on and off until the chunks of fish are chopped and combined with the pureed fish. The chopped pieces of salmon should be about a quarter inch or so, but keep some texture, don’t make the mixture too fine. Scrape the mixture into a bowl, and, using a rubber spatula, stir in the bread crumbs, thyme, chives, paprika, and some salt and pepper. Shape into 4 burgers. (If you like, at this point, you can cover and refrigerate for a few hours before cooking.)

Place the butter or oil in a 12-inch nonstick skillet and turn the heat to medium high. When the butter foam subsides, or when the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. If you prefer, you can grill the burgers. Put them on the grill and let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for another minute or two. To check for doneness, make a small cut with a paring knife and take a look inside, or check for an internal temperature of 125°F with an instant read thermometer. Do not overcook.

Serve salmon burgers with lemon wedges and Green Tabasco. Or you can serve them over a bed of greens, or you can put them on toasted buns.

BY TOM DOUGLAS | MAKES ABOUT 6 EIGHT OUNCE PORTIONS
Pairs with Erath Oregon Rosé. Shop Erath Wines

• 2 tablespoons olive oil
• 1 tablespoon bacon fat or butter
• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped leeks, white and light green parts only
• 1 cup thin-sliced small button mushrooms
• 1 cup ¼-inch diced red potatoes
• 4 cups chicken stock (homemade or low-sodium purchased)
• 1 cup heavy cream
• 2 cups fresh English sweet peas (the shelled peas)
• Kosher salt and freshly ground black pepper to taste
• ¼ cup chopped parsley
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• Applewood smoked wild salmon (purchased), broken into chunks (1 ounce per serving)
• Lemon for zesting

Put the olive oil and bacon fat in a large saucepan over medium heat. When the oil is warm, add the celery, onion, leek, mushrooms, and potatoes. Lower the heat and cook the vegetables, stirring, until softened but not browned, about 10 minutes.

Add the chicken stock and the cream. Bring to a boil, then lower heat to a simmer. (The vegetables should be tender.) Add the peas and simmer for about 3 minutes until the peas are just tender. Season to taste with salt and pepper.

Add the chopped fresh herbs. (Note: the herbs should be added only when you are ready to serve the chowder). Ladle the chowder into bowls. Top each serving of chowder with about an ounce of smoked salmon. Grate a little lemon zest over the top of each chowder and serve immediately.

BY TOM DOUGLAS
Pairs with Erath Oregon Pinot Noir. Shop Erath Wines

For each serving:

• A six-ounce salmon fillet, seasoned with salt and pepper, brushed with olive oil and grilled until just done.
• Transfer to a plate.
• Top with lemon fennel relish.
• Serve with potato turnip gratin

For the Lemon Fennel Relish:

• ½ cup minced fennel bulb- make a nice, small, even mince
• ½ cup rough chopped fennel fronds
• ¼ cup minced sundried tomatoes- about the same size as the fennel bulb
• Zest of ½ lemon- remove zest with a peeler (no with pith), then use a sharp knife to thinly julienne
• 1 tablespoon cider vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Place all ingredients in a bowl and stir to combine. Season to taste with salt and pepper.

BY TOM DOUGLAS | SERVES 6
Pairs with Erath Oregon Pinot Noir. Shop Erath Wines

Slice the potatoes and turnips thinly. It’s best to use a mandoline.

• Unsalted butter – enough for buttering the pan and for having some butter (about 2 tablespoons) to dot on top of the finished gratin, a total of about 3 tablespoons
• ¼ cup chopped flat leaf parsley
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 6 cups peeled and thinly sliced Russet potatoes, about 1/8-inch thick (about 4 large potatoes)
• 2 cups peeled and thinly sliced turnips, about 1/8-inch thick (about 2 turnips)
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• kosher salt and freshly ground black pepper

Preheat the oven to 400º F. Butter a jelly-roll pan or baking pan, 10-inches by 15-inches with a 1-inch rim. In a small bowl, combine the herbs and set aside. Spread half the potatoes in a single layer over the bottom of the pan. Season the potatoes with salt and pepper. Sprinkle 2 tablespoons of the chopped herbs and ¼ cup of Parmesan over the potatoes. Drizzle ¼ cup of cream evenly over the layer of potatoes. Spread out all the turnip slices in a single layer over the potatoes. Season with salt and pepper, sprinkle 2 tablespoons of the herbs and ¼ cup of Parmesan over the turnips, then drizzle with ¼ cup of cream. Spread the rest of the potatoes over the turnips. Season with salt and pepper, sprinkle with the rest of the herbs and ½ cup of Parmesan. Drizzle with ½ cup of cream and dot two tablespoons of butter over the top.

Cover the pan with foil and bake for 35 minutes. Take the pan out of the oven and remove the foil. Turn on the broiler and broil for 5 minutes, turning as needed to get an even golden brown crust. Cut the gratin into 6 pieces and serve.