Salmon Poppers
| Serves | 8 |
|---|---|
| Ingredients | Seafood |
| Day Part | Lunch, Snack, Dinner |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
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.