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).

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Ingredients

Ingredient Checklist
Beet Relish

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

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

For the beet relish
  • 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.

  • 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.

  • 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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