Smoked Salmon Canapés

Name: Smoked Salmon Canapés
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 25
Cuisine: Global
Ingredients: 3 Tbsps brined capers, chopped; 1 teaspoons coarse kosher salt; 158 milliliters crème fraîche; 1 large egg plus 1 egg yolk; 591 milliliters all-purpose flour, plus more for rolling; 3 Tbsps ice water; 142 grams smoked salmon; 177 milliliters unsalted butter

Smoked Salmon Canapés requires approximately 2 hours and 15 minutes from start to finish. This recipe makes 25 servings with 115 calories, 3g of protein, and 7g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. A mixture of egg plus egg yolk, flour, salmon, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Cut butter into 1/2-in. cubes and freeze in a single layer until very cold, 10 to 20 minutes. In a food processor, whirl flour and salt until blended.

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add butter and pulse on and off just until bits of butter are about the size of peas. In a small bowl, lightly beat egg and yolk with 3 tbsp. ice water.

Ingredients you will need

Water

Butter

Peas

Egg Yolk

Egg

Equipment you will use

Bowl

Add egg mixture, about half at a time, and pulse just until evenly moistened and holding together (you may need to add 1 more tbsp. ice water as you're pulsing).

Ingredients you will need

Water

Egg

Flatten the dough into 2 rough squares, each about 6 in. wide. Wrap squares in wax paper. Chill until cold, at least 1 hour and up to 3 days.

Ingredients you will need

Dough

Wrap

Equipment you will use

Wax Paper

Preheat oven to 35

Equipment you will use

Oven

Remove dough from refrigerator and let stand 5 minutes. Unwrap and, on a lightly floured surface, roll dough halves into 1/8-in.-thick squares, 10 to 11 in. each.

Ingredients you will need

Dough

Roll

Transfer each square to a rimmed baking sheet and prick all over with a fork.

Equipment you will use

Baking Sheet

Bake until medium brown, 25 to 35 minutes. Cool on pan, about 30 minutes.

Equipment you will use

Oven

Frying Pan

Spread with crme frache, dividing evenly, and top with smoked salmon and capers.

Ingredients you will need

Smoked Salmon

Capers

Spread

Cut into 2-in. squares.

Equipment

Ingredients

Servings:

3Tbsps

brined capers, chopped 1teaspoons

coarse kosher salt 158milliliters

crème fraîche 1large

egg plus 1 egg yolk 591milliliters

all-purpose flour, plus more for rolling 3Tbsps

ice water 142grams

smoked salmon 177milliliters

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.