Smoked Salmon Crisps
From midgelet 15 years agoIngredients
- 4 1/2 tablespoons all-purpose flour shopping list
- 2 teaspoons sugar shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 chilled large egg white shopping list
- 4 tablespoons unsalted butter, at room temperature shopping list
- 1 tablespoon black sesame seeds shopping list
- 4 ounces sliced smoked salmon, finely chopped shopping list
- 1 1/2 teaspoons very finely chopped shallot shopping list
- 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish shopping list
- 1/4 teaspoon finely grated lemon zest shopping list
- Freshly ground white pepper shopping list
- 1/2 cup crème fraîche shopping list
How to make it
- Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth.
- Whisk in the butter until smooth and creamy.
- Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds.
- Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant.
- Let cool.
- In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper.
- Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives.
- Serve right away.
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