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

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code