Potato chips and bubbly are a stealth match; caramelized onions pull out the toastiness in the wine; the tang of the cream works with the wine's acidity; and the salmon roe adds brininess (and the right color).
TIP: Set out the components and let guests build their own stacks.
1 tablespoon prepared horseradish
1/2 cup crème fraîche
1 tablespoon olive oil
1 large sweet onion, chopped
About 30 thick-cut potato chips (as flat as possible), such as Lay's Simply Sea Salted Thick-Cut Potato Chips
2 ounces salmon roe
How to Make It
Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.
Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.
Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).