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FloriSandy

Smoked Salmon on Rye Crisbits® with Horseradish Cream


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Joined: Dec 11, 2005

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Posted to Thread #10 at 4:19 pm on Jan 13, 2006

My friends really loved this appetizer that I put together. The baked Crisbits® are thin, crisp, and have a nice consistency. I used Wolfgang Puck’s recipe for the horseradish cream that he uses as a topping on his eggs en Cocotte that also consists of salmon.

Rye Crisbits®

1 loaf of Arnold Real Jewish Rye (seedless, melba thin)
melted butter
fresh dill chopped for garnish

Horseradish Cream

From:
Wolfgang Puck Makes It Easy: Deliciously Simple Recipes for Your Home Kitchen
Rutledge Hill Press

“- - - put the remaining ½ cup heavy cream in a mixing bowl and, using a handheld mixer or a whisk, whip until it forms soft peaks when the beaters are lifted out. Stir in salt, white pepper, and horseradish to taste.”

I used:
1/4 tsp. salt
1/4 tsp. white pepper
1 tsp. + more to taste very well drained prepared horseradish (Kelchner’s)

Preparation

Preheat oven to 425° F. Using a 2-5/8” round cookie cutter, cut two circles from each slice of bread. Brush lightly with melted butter. Place rye circles on a large baking sheet and bake for about 5 minutes or until they are slightly browned around edges. Remove to cool.

Prepare horseradish cream. Top Crisbits with slices of salmon to fit and top with a dollop of horseradish cream and garnish with chopped dill.

Crisbits® is my unregistered trademark - lol



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