With wild leeks, smoked steelhead roe and bourbon infused maple syrup, this Grand Traverse Resort appetizer is pure Northern Michigan. Pair it with a dry riesling.

Watch Grand Traverse Resort’s Chef Joseph George prepare this Northern Michigan recipe in Traverse City, then try it at home!


  • 2 wild leeks
  • 2 medium sized fingerling potatoes
  • 1 ounce sour cream
  • 2 ounces smoked steelhead roe (smoked salmon could be substituted)
  • 1 ounce bourbon infused maple syrup
  • ¼ ounce celery micro greens
  • ½ ounce aged sherry vinegar
  • 1 hard boiled egg
  • 1 slice pancetta


Grill the wild leeks with salt, pepper and butter, cool and chop into small pieces.  In a medium, non-stick pan on medium heat, melt ¼ ounce of butter and shred potatoes into the pan. Add the leeks and shape into a circle (should look like a pancake), cook on low heat until golden brown on both sides. Reserve for plating.

Top the potato pancake with sour cream then the smoked steelhead roe. Drizzle with maple syrup and top with greens. Drizzle aged sherry vinegar around the edge and garnish plate with boiled egg and pancetta.

Find more seasonal recipes like this Grand Traverse Resort appetizer in MyNorth’s recipe guide

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