Smoked Salmon Crisps
Recipe from Food & Wine

Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with creme fraiche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook (Artisan). Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and creme fraiche.


Quentin Bacon

by 8  people


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Yield: 3 dozen crisps
Prep Time: 45 mins
Total Time: 45 mins
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Ingredients
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    4 1/2  tablespoons 
    all-purpose flour
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    2   teaspoons 
    sugar
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    1/2  teaspoon 
    kosher salt
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    1   
    chilled large egg white
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    4   tablespoons 
    unsalted butter, at room temperature
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    1   tablespoon 
    black sesame seeds
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    4   ounces 
    sliced smoked salmon, finely chopped
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    1 1/2  teaspoons 
    very finely chopped shallot
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    1 1/2  teaspoons 
    very finely chopped chives, plus a few snipped, for garnish
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    1/4  teaspoon 
    finely grated lemon zest
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    Freshly ground white pepper
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    1/2  cup 
    creme fraiche

Directions
1.
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.
2.
Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool.
3.
In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest, and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of creme fraiche and a couple of snipped chives. Serve right away.
MAKE AHEAD

1.
The tuiles can be stored in an airtight container at room temperature for up to 2 days.
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