Smoked Salmon Crisps

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.

Recipe from Food & Wine
Smoked Salmon Crisps
Quentin Bacon
3 dozen crisps
45 mins
45 mins
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  • 4 1/2 tablespoons all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 chilled large egg white
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon black sesame seeds
  • 4 ounces sliced smoked salmon, finely chopped
  • 1 1/2 teaspoons very finely chopped shallot
  • 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
  • 1/4 teaspoon finely grated lemon zest
  • Freshly ground white pepper
  • 1/2 cup creme fraiche
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.
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.
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.
The tuiles can be stored in an airtight container at room temperature for up to 2 days.
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