Smoked Salmon Canapés

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image Smoked Salmon Canapés

These buttery canapés can make the dough ahead and top it with just about anything that appeals to you: a tapenade, sour cream and caviar, or Stilton and sautéed mushrooms, for instance. They're very good with the smoked salmon topping, too.

Buttery and flaky, these hors d'oeuvres are like little tarts, only simpler to make. Follow our topping suggestions, or try your own: sautéed mushrooms and stilton cheese, caramelized onions and anchovies, gruyère and chopped toasted walnuts ... let your imagination be your guide. Prep and Cook Time: about 45 minutes, plus 1 1/2 hours of chilling and cooling time. Notes: This dough is the ultimate kitchen workhorse: It's fast to make and will keep in the freezer for up to a week (let it thaw 1/2 hour before rolling out, or until it's pliable) or in the refrigerator for 3 days. You can also bake the dough a day ahead and top it just before serving. This recipe can easily be doubled, but if you want to triple or quadruple it, make 2 separate batches of dough.

Yield

Makes 25 servings

Ingredients

  • 3/4  cup  unsalted butter
  • 2 1/2  cups  all-purpose flour, plus more for rolling
  • 1/2  teaspoon  coarse kosher salt
  • 1  large egg plus 1 egg yolk
  • 3  to 4 tbsp. ice water
  • 2/3  cup  crème fraîche
  • 5  to 6 oz. smoked salmon
  • 2 1/2  tablespoons  brined capers, chopped

Preparation

 

1. 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. 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. 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).

2. 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.

3. Preheat oven to 350°. 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.

4. Transfer each square to a rimmed baking sheet and prick all over with a fork. Bake until medium brown, 25 to 35 minutes. Cool on pan, about 30 minutes. Spread with crème fraîche, dividing evenly, and top with smoked salmon and capers. Cut into 2-in. squares.

Note: Nutritional analysis is per 2-piece serving.

Nutritional Information

Calories: 133 (58% from fat)
Protein: 3.1g
Fat: 8.6g (sat 5.1)
Carbohydrate: 10g
Fiber: 0.3g
Sodium: 200mg
Cholesterol: 39mg

 

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