Closer Weekly - - Good Food -

Serves 8

1 loaf pumpernickel cock­tail bread, slices quar­tered

1 cup crème fraîche 1 shal­lot, minced 3 tbsp. ca­pers, minced 1 ⁄4 tsp. grated le­mon zest 1⁄8 tsp. pep­per 1 lb. gravlax* 2 tbsp. minced fresh chives

1. Heat oven to 350°F. Spread bread slices on 2 bak­ing sheets. Spray with olive oil cook­ing spray. Bake 15 min., ro­tat­ing half­way. Cool. 2. In bowl, mix next 5 in­gre­di­ents. Spread half of mix­ture evenly among toasts; top with salmon. Dol­lop each with re­main­ing crème fraîche. Gar­nish with chives be­fore serv­ing.

*For gravlax: In bowl, mix 1⁄3 cup brown sugar and 1⁄4 cup salt.

Place 1 lb. salmon fil­let skin side down in 13" x 9" bak­ing dish. Driz­zle with 3 tbsp. brandy; rub with sugar mix­ture, then cover with 1 cup chopped dill. Cover with plas­tic wrap; top with bak­ing dish and heavy cans. Chill 3 days, bast­ing with re­leased liq­uid daily. To serve, scrape off dill, pat dry, trim skin and thinly slice. PER SERV­ING: 226 cal, 14g pro­tein, 22g carbs, 2g fiber, 6g sugar, 10g fat

Homemade gravlax adds a touch of deca­dence, but pre­pared smoked salmon also works.

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