Salmon Poppers

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

These salmon poppers are a fun appetizer. Served chilled on forks with a caviar garnish they are a gourmet delight.

Ingredients

Salmon Poppers

8 slices (2-in. square) salmon gravlax (see recipe)
1 cup whipped crème fraîche
Zest of 1 lemon
1 tsp. chopped dill
Salt and pepper, to taste
1⁄2 oz. caviar

Gravlax:
2 bunches dill
1 bunch parsley
1 tbsp. chopped thyme
1 tbsp. chopped chives
Juice and zest of 5 lemons
Juice and zest of 5 oranges
1 tsp. ground black pepper
1 tsp. toasted coriander seed
1 tsp. toasted fennel seed
2 lb. salt
1 lb. sugar
1 side salmon (approx. 5 lb.)

Steps

1. Place gravlax on plastic wrap. Cut plastic into squares; leave 2 in. on sides of salmon.
2. Gently mix crème fraîche, zest, dill, salt, and pepper. Dollop mixture on gravlax and carefully pick up corners and form into a ball. Chill until set.
3. Remove plastic wrap. Place poppers on prongs of forks and garnish with caviar.

Gravlax:

1. In processor, pulse dill, parsley, thyme, chives, juices, zest, pepper, coriander, and fennel until finely chopped. Stir in salt and sugar.
2. In a perforated pan, spread half the mixture. Add salmon, skin-side down; repeat spreading.
3. Place perforated pan in solid pan, cover with plastic wrap, and refrigerate for 3 days. Remove plastic; brush off coating.

 

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources