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.

 

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