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
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources