Sockeye Salmon Appetizer
Our hosts allowed as how this would be a traditional Thanksgiving menu but, when I was asked to bring appetizers, it seemed like I could be somewhat creative with a nod to a traditional Jewish meal of lox and bagels.
Instead of bagels (after all, this is an appetizer) I'm using small loaves of pumpernickel and rye because they are hearty, flavorful and firm -- even a thin slice doesn't require toasting.
With the bread choice solid, it was off to the Oregon Lox Company for some sockeye salmon, then to pick up some Nancy's cream cheese, another local specialty.
I've had something like this before, but never had a recipe so the day has been full of trial and error. Tasty trial and error, but still. Anyway, I think I've settled on a flavorful combo so I thought I would take a picture and share my recipe. The dill and capers are what set this apart. The shallots can be replaced with caramelized onions, but don't forget the capers. Seriously.
As I count my blessings this year, I'm wishing you the happiest of Thanksgiving and Hanukkah celebrations.
Time: 20 minutes
Yield: 24 appetizers
1 loaf pumpernickel or rye, thinly sliced
1 tbsp extra virgin olive oil
7 tbsp cream cheese
2 tbsp fresh dill, finely chopped
2 shallots very thinly sliced
Salt to taste
3-4 oz lox
Capers and dill for garnish
In a small frying pan, heat the oil on medium high. Add shallots and fry until crispy. Keep them moving they will burn quickly. Remove from heat to a paper towel and let them drain.
In a small bowl, mix cream cheese and chopped dill. Spread just enough cream cheese on the bread to hold the salmon in place. Place the salmon on the cream cheese, top with shallots, a small sprig of dill and capers.