New This Month

Smoked Salmon with Beets

Beet and smoked salmon canapes are easy to handle for guests when perched on miniature plates (which look decorative and beautiful nestled on a bed of cumin seed).

  • Yield: Makes 3 dozen hors d'oeuvres

Source: Martha Stewart Weddings

Ingredients

  • 8 ounces sliced smoked salmon, cut into 36 1-by-3-inch pieces
  • 4 tablespoons creme fraiche
  • 2 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 36 sprigs of chervil

Beet Relish

  • 1 small beet
  • 1/2 red onion
  • 1 sprig each rosemary and thyme
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar
  • 4 teaspoons capers, rinsed
  • 4 teaspoons finely chopped cornichons
  • 1 tablespoon each finely chopped fresh chives and flat-leaf parsley
  • 1 tablespoon finely chopped shallot

Directions

  1. Preheat oven to 400 degrees. Place beet, onion, rosemary, and thyme on 12-inch square of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper. Fold foil into a sealed packet; bake until beet is tender, about 1 hour 20 minutes. Let cool 5 minutes; remove and discard skins and herbs.

  2. Place 1/2 teaspoon beet relish on one end of each salmon slice; place 1/4 teaspoon of creme fraiche beside it. Beginning at end with fillings, roll up each slice to enclose. Place rolled slices in a baking dish. Cover with plastic wrap; refrigerate overnight, or up to 2 days.

  3. Cut beet and onion into chunks, and place in the bowl of a food processor fitted with the metal blade. Pulse to chop, about 4 times. Do not chop too finely.

  4. Preheat oven to 325 degrees. Cut brioche into 1-by-2 1/2-inch rectangles and place in a large bowl. Drizzle with oil, and season with salt and pepper; toss to coat. Spread on baking sheet; bake until golden brown, about 10 minutes. Let cool; store in an airtight container up to 1 day.

  5. Transfer mixture to a medium bowl. Stir in remaining tablespoon oil, honey, vinegar, capers, cornichons, chives, parsley, and shallots. Store relish in an airtight container until ready to use, up to 1 day.

  6. Place a salmon roll on each toast, and top with chervil sprig. Serve at once.

For the beet relish

  1. Preheat oven to 400 degrees. Place beet, onion, rosemary, and thyme on a 12-inch square of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper. Fold foil into a sealed packet; bake until beet is tender, about 1 hour 20 minutes. Let cool 5 minutes; remove and discard skin and herbs.

  2. Cut beet and onion into chunks, and place in the bowl of a food processor fitted with the metal blade. Pulse to chop, about 4 times. Do not chop too finely.

  3. Transfer mixture to a medium bowl. Stir in remaining tablespoon oil, honey, vinegar, capers, cornichons, chives, parsley and shallots. Store relish in an airtight container until ready to use, up to 1 day.

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