Baked salmon with smetana

Baked salmon with smetana is a beloved Finnish dish showcasing fresh salmon and smetana (a type of sour cream).

Smetana is thick and creamy, commonly used in Eastern European and Finnish cuisines. It has a higher fat content, typically around 20-30%, giving it a rich and indulgent feel. Sometimes smetana is dolloped onto soups or stews for added richness.

Origin of this dish ties to Finland's culinary heritage, emphasizing simplicity and natural flavors. The salmon is seasoned with salt, dill, lemon, and sometimes allspice, then topped with pre-sautéed leek and rich smetana before baking. The result is tender, creamy, and slightly tangy.

It's a common dish, especially in households and traditional Finnish restaurants, celebrated for its comforting and hearty taste.

Smetana withstands baking in the oven well, forming a deliciously tangy topping for the salmon fillet. The cooking time is 20-25 minutes at 200 degrees Celsius.

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Wine pairings

The best wine pairings for this dish are lightly oaked Chardonnay, oaked Sauvignon Blanc, Pinot Gris, White Rioja or Viognier.

Wines with good acidity and richness work best to balance the creamy tang of the smetana and the salmon's natural oils.

Oaked white wine complements the baked flavors and creamy texture, and adds a touch of buttery richness.

Pinot Gris with fruity and spicy profile pairs beautifully with the dish's flavors.

White Rioja (Viura) and Viognier add complexity without overwhelming the dish.

Food friendly pairings

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Hawke's Bay Chardonnay

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