Savory Chive Madeleines With Smoked Salmon And Creme Fraiche
From luisascatering 15 years ago
- 8 minutes to make
- Serves 12
I came up with this recipe as a new way to serve the classic smoked salmon and crème fraîche/cream cheese canape. You can make the madelines on their own and use any kind of herb you like. Try rosemary and sprinkle grated parmigiano-reggiano on them when they come out of the oven :-)
Ingredients
- Madeleines: shopping list
- 4 tablespoons unsalted butter, divided shopping list
- 1/4 cup all-purpose flour plus 1 teaspoon, divided shopping list
- 1/4 cup cake flour shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 teaspoons finely minced fresh chives shopping list
- 1 teaspoon finely minced lemon zest shopping list
- 2 large egg yolks shopping list
- 1 large whole egg shopping list
- 1/2 teaspoon freshly squeezed lemon juice shopping list
- 1 teaspoon granulated sugar shopping list
- Crème Fraîche mixture: shopping list
- 1 (8 oz) tub spreadable natural cream cheese (I used "Nancy's" brand) shopping list
- 4 oz crème fraîche (I used "Kendall Farms" brand) shopping list
- 4 oz smoked salmon (I used "Echo Falls" brand), cut into small strips and rolled up into rosettes shopping list
How to make it
- For Crème Fraîche mixture:
- Empty the cream cheese and crème fraîche into a mixing bowl and beat at med-high speed until incorporated and fluffy. Place mixture in a pastry bag with star tip (or in a large zip lock bag with the end snipped off). Chill until ready to use.
- Preheat oven to 375°F.
- For Preparing the Pan: Melt the butter over medium heat until the milk solids are golden brown and a nutty aroma is released; strain through a fine mesh strainer and set aside to cool. Mix 2 teaspoon of the butter with one teaspoon of flour. Carefully brush the insides and rim of a madeleine mold, being careful not to miss a single spot.
- For Making the Madeleines: Sift the remaining all-purpose flour, cake flour, pepper and salt together in a small bowl; whisk in the chives and zest, then set aside until needed.
- In the work bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with the whole egg on high speed for 1 minute. Add the lemon juice and sugar and beat until light and fluffy, about 2 to 3 minutes more.
- Gently fold in the flour mixture, then fold in the remaining butter until just incorporated. Be careful not to over work the batter, or the madeleines will be tough.
- Pipe or spoon the batter into the prepared molds, filling them about 3/4 full.
- Adjust the oven rack to the low center position. Bake until light golden brown and firm, about 6 to 8 minutes for large madeleines and 5 minutes for miniatures. Immediately turn them out of the pan onto a dry kitchen towel; cool slightly before serving.
- Attractively arrange the madeleines on a platter, then pipe each madeline with the crème fraîche mixture and garnish each with a smoked salmon rosette and a sprig of fresh baby dill or chive.
- Make It Ahead: The madeleines may be made up to three days in advance; cool completely, then store in an airtight container. The madeleines may also be frozen for up to one month, but they are best when eaten right out of the oven.
The Rating
Reviewed by 8 people-
Wow! Fun and original take on a classic presentation! Thanks and here's my high 5!
waterlily
in Joplin loved it
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They look gorgeous and sound great. I love your presentation, too. Great job...thanks!
lunasea
in Orlando loved it
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Very Cool Idea!! The photo looks great...;-)~
jimrug1
in Peoria loved it
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