These smoked salmon or LOX, (although the former is hot smoked, and the latter is cold smoked, but smoked nonetheless) crisps with lemon wasabi cream cheese are perfect holiday hors d’oeuvres! Luscious marinated smoked salmon on top of black sesame tuiles with a decorative and delicious piping of lemon wasabi cream cheese. So much flavor in one bite!
This post was scheduled to go up at midnight, but I scheduled it a few hours earlier, so in retrospect, this is Lisa of New Years past speaking. Let me explain…
The reason I initially scheduled this for midnight was because I was invited by Lora of Cake Duchess and Sanjeeta of Lite Bite to take part in a Virtual Party Bloghop to welcome in 2012 , and that’s when they asked us to put it up; at or after midnight.
I kind of cheated and scheduled this post for 9:30 pm because these smoked salmon crisps are so amazing, and so amazingly easy to whip up, that there’s still a ton of time to make it for a New Years brunch. Plus, on the East and West Coasts, you would have plenty of time to whip it up tonight if you’ve got some smoked salmon on hand! My other reasoning is, it’s already 2012 in other parts of the world, like Europe, for instance. My ancestors hail from Russia, so let’s pretend I’ve already celebrated with champagne (and vodka?). I’m three sheets to the wind (not really ever since I would have thrown up already) and ready for sleep. Boy it’s cold here!
S Novym Godom!
I borderline burned my first batch of tuiles, as you can see above. Thankfully I had enough batter left to compensate.
That said, there’s a bunch of great food bloggers taking part, so once all the posts are up, (this party is on until January 7th), just clicking the linky at the bottom of this post will take you to a gallery of gorgeous dishes to celebrate the New Year. The Twitter hashtag is #Welcome2012. Join us all week long!
Logo created by Heather of Farmgirl Gourmet
What’s great about these smoked salmon crisps is that these aren’t just perfect for the holidays..they can be anytime hors d’oeuvres or appetizers. Just one would make a great amuse bouche, so I’m thinking this suits all three categories. I think I need to create an hors d’oeuvres and/or canapes category.
That being said, the recipe is by Thomas Keller, from his French Laundry cookbook. You do not have to smoke your own salmon to make this. I don’t own a smoker (gave it away years ago because I hardly ever used it, but now wish I didn’t) so I did the next best thing; I bought my smoked salmon from a Jewish deli that smokes their own salmon. There you go! There are also great packaged Novia Scotia salmon brands and lox in the supermarkets, so you don’t need a great Jewish deli nearby to make these.
Thomas Keller is brilliant; a culinary virtuoso, so I really didn’t think I was going to change a bit of this recipe. Then it came to me..smoked salmon, LOX, LOX and cream cheese on a bagel. Bagels with cream cheese and lox has been a food staple every Sunday since childhood.
I now dub these ‘bagels with cream cheese, lox and onions, REFINED’. Oh, and with a lot less calories too, if you don’t eat 3 dozen of them.
Speaking of bagels, do any of you order your bagels ‘scooped’? This is where they tear out the doughy innards before filling it with whatever you choose, to cut carbs and calories. I’m sorry, I will try to eat as healthy as I can, but no way in hell am I ever giving up those doughy innards when I treat myself to a bagel with cream cheese, lox, onions, (and sometimes capers if they have them) or whatever I’m craving that day. It’s sort of sacrilege to me; the best part of the bagel!
I totally digress.
Creme fraiche is a lovely, tangy topping, and easy to make, but to welcome in 2012, the New Yorker in me felt these called for cream cheese, so I used cream cheese. When I tasted my cream cheese topping, it needed a little kick. Wasabi goes extremely well with salmon, and provided that kick (plus, I love it), but you don’t have to use it, because it’s fine without it.
One small caveat (another favorite and oft-used word of mine), the baking time for the tuiles in Chef Keller’s recipe was too long. My first batch burned, as you can see in the above photo collage. Maybe this is because I baked only one sheet at a time, so if you’re going to do the same, 8-10 minutes is perfect, but start checking at 6 minutes.
ALSO, how about sprinkling the tuiles with everything bagel seasoning instead of just black sesame seeds?? The flavor boost will be incredible!!
As a sort of test, I also made some tartines with herb cheese and smoked salmon, but everyone liked these much better! To be candid, tartine is just a fancy schmancy French name for a slice of bread or toast with stuff on it, or to quote the fabulous Chrissy Tiegen, whose book I worship, “shit on toast”.
Speaking of “shit on toast”, could Shit on a Shingle, aka SOS, be considered a Tartine? Yes! It could! It’s creamed, chipped beef (or ground beef) on slices of open-face toast!
SO, one last thing before I get to my top posts of 2011. As part of this virtual New Years party, we were given a list of things to do. One was optional, asking us to name and link to bloggers who inspired us in 2011. People who know me in real life would say one thing.. “Nope, she never picks out people and leaves others out, so she won’t do that”. Yes, that’s the truth. I’m the type of person who will drive my kids crazy by making them invite everyone in the class to their birthday parties when they’re in elementary school, and I still have enough reign/authority to do so.
BUT, to be honest, this is not even a case of leaving people out. The truth is, every single food blogger I know or don’t know but read, inspires me in some way, shape or form. There’s no way I can just choose 5 or 100, it just isn’t possible (Please don’t misunderstand, there is NOTHING wrong with choosing favorites, whether it be people, places or things; it’s just how I operate), so I’ll leave it at…
YOU ALL inspire and affect me in so many different and positive ways.
I’m quite the softy; a big blob of goo. I can’t ignore, exclude or hurt people. Someone has to do something pretty mean or awful to me for none of the above to apply. Being too nice is not always a good thing in life, and some take advantage and walk all over you, or make things up about you just because they know you probably won’t speak up, but hey, maybe it’ll serve me well somewhere down the road. Now back to our scheduled programming, minus the wahhh.
Herein lies my top posts of 2011. I decided to forgo the usual top 10, 11 for 2011, or 12 for 2012. Instead, 2+0+1+1 = 4, and I prefer odd numbers, so here are my TOP 5 posts of 2011.
1. My Much Discussed Levain Copycat Cookie – This was my first post ever, and it still gets the most hits every year.
2. Possibly the Best Burger Buns Ever – And they are still possibly the best burger buns ever.
3. Biscuit Joconde Imprime/Entremet – Peanut Butter and Chocolate all Decked Out – I loved this so much, I’ve made it twice since. Best Lowel Ego Light photo ever (for me). Could never replicate the lighting and sharpness of this photo again – weird Lowel Ego juju moment.
4. Three Pies in One – Cheesecake Pumpkin Pecan Pie – Need I say more?
5. Candy, Candy, Candy I Can’t Let You Go – Almost everything candy, from tempering chocolate to pate de fruits.
Well..that’s all folks! Wishing you all a Happy and Healthy New Year!! See you in 2012! Don’t forget to click the linky below!
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Oh, one more thing! Please do not ever cook smoked salmon or lox (like scrambling it in a hot pan with eggs, or adding it to a casserole or quiche to bake) because you will ruin it. Place it in or on a dish after it is cooked.
That is all.
- 4½ tablespoons all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- 1 chilled large egg white
- 4 tablespoons unsalted butter, at room temperature
- Black sesame seeds (or everything bagel seasoning!)
- 4 ounces sliced smoked salmon or lox, finely chopped
- 1½ teaspoons very finely chopped shallot
- 1½ teaspoons very finely chopped chives, plus a few snipped, for garnish
- ¼ teaspoon finely grated lemon zest
- Freshly ground white pepper
- 4 ounces (half a package) cream cheese
- 2 tablespoons heavy cream
- ½ teaspoon grated lemon zest
- pinch of white pepper
- pinch of salt
- ¼ to ½ teaspoon wasabi powder or paste (optional)
- Preheat the oven to 400F. 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 about a teaspoon of the batter, each 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. I make my own tuile batter stencils so I get uniform shapes. To do that, take a plastic cover from an empty tub of margarine, rice pudding, or whatever you have on hand, cut off the thick rim, then draw your shape onto the side you won't be spreading batter on. Poke a hole in the middle with a knife, then cut out your shape following the outline. You can see mine in the collage above.
- Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8-10 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool.
- While tuiles are cooling, make the lemon wasabi cream cheese topping. In a medium bowl combine the softened cream cheese, salt, wasabi powder (if using), white pepper and heavy cream. Beat until smooth and fluffy Stir in the lemon zest and place into a piping bag with the tip of your choice, or a ziplock bag with one end snipped off. You can just spoon it on each salmon crisp if you prefer. Set aside.
- Make the smoked salmon topping. 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 small spoonful or piping of the lemon wasabi cream cheese. Garnish each crisp with a few snipped chives. Make Ahead - The tuiles can be stored in an airtight container at room temperature for up to 2 days.
Happy New Year!! Thanks for the idea…I made salmon gravlax for New Year’s Eve dinner (that was last night here) and I have leftovers, perfect for these tuiles!
Those salmon hors d’oeuvers looks amazing! Wish u all good things for the coming year!
Thank you, prerrnamirchi, and Happy New Year to you!
Happy new year! These savory little bites are just the perfect appetizer, awesome!
Delicious! A great appetizer.
Best wishes for 2012!
Cheers,
Rosa
Happy new year Lisa 🙂
Wishing you a year full of magic 🙂
All the food pictures in this post look AMAZING! I am salivating at your Biscuit Joconde Imprime/Entremet!! Happy New Year! Looking forward to see more deliciousness in your blog for 2012!
Great way to start off the new year. Photos are great looks like I can reach into my computer and take one and have it right now. They must have been delicious. May the new year bring you joy and happiness and everything that you desire.
Those appetisers sound delicious & your photos are GORGEOUS. That little flower of cream cheese. Beautiful.
Happy New Year, Lisa! I hope the coming year is full of happiness and fun and all other good things. I loved your blog so much in 2011. I can’t wait to see what you do this year!
p.s. That stunning entremet! What a way to start last year, eh? I wonder what we’ll be baking this January.
p.p.s. People scoop out bagel innards?! 🙁 Ooh, that reminds me. I have bagels in the house …
I’m so glad you’re anti- bagel scooping too! Love your surprise at it lol Thank you for the lovely, amazing comment, my friend! Happy New Year..I hope it’s chockful of love, health, happiness, harmony and good fortune! xoxo
We just had pancakes for breakfast but I am wishing we had some of those smoked salmon crisps instead! And I would never give up my bagel innards either! Wishing you all the best in 2012!
You are an inspiration to me too! And we share Russian roots. I love these refined bagels with cream cheese, lox and onions. I would scarf down 3 dozens no problem. Scooped bagels sounds blasphemous. Along bagel lines I could challenge you to a bageloff…cause Montreal bagels rule 😉 My dear friend I want to wish you a wonderful New Year for 2012 filled with health, loved ones and success in your endeavors, luv you xoxo
Challenge accepted – I say NY Bagels rule hands down…NJ too! Happy New Year again, back at you..so glad to call you my friend..Much love and happiness in 2012! xoxox
Gorgeous! They sounded fabu when you told me about them but they look even better in pictures. Hope you had a great night and that 2012 is a wonderful year for you.
What a great round-up and those salmon crisps look just amazing! I can imagine eating MANY of those!!
Happy New Year and glad to celebrate with you in this virtual party!
Oh, your smoked salmon crisps look FABULOUS!!! I could easily live off these! And you make such gorgeous food…each of your top 5 is a work of art! Fun ushering the new year in with you!!!!
You salmon crisps sound so delicate, and full of lovely flavor! You recipe round-up looks not only delicious, but also gorgeous, especially your Biscuit Joconde Imprime/Entremet! Happy New Year, Hugs, Terra
Lisa these little appetizers look so tasty, just the perfect size and flavors! And I love the recipes in your popular post for 2011, they are all lovely photos and recipes. Hope your New Year is filled with many happy moments and delicious dishes 🙂 xoxox Suz
Happy New Year! Best wishes for you in 2012 and many years to come!
Oh lord, these sound so delicious!! Get me to thy own version of the Jewish deli! And I love seeing these photos of your beautiful desserts and I must try making one or two (of the easier ones). Lisa, you have truly been one of the bright spots of my 2011 and I love every single second we chat, email, gossip and laugh together. You brighten my every day. And your unwavering support, encouragement and cheering moves me through my days and my doubts and I can no longer thinking of living – or writing – without it. I love you dearly and am so counting on and looking forward to meeting you very soon! xo Happy Happy Happy and Prosperous 2012!
Smoked salmon is one of my all-time favourite foods. These look so beautiful, Lisa!
These are great recipes for a recap! The cake (Biscuit Joconde Imprime/Entremet) is particularly stunning. Happy New Year!
Everything looks fabulous! Happy New Year!
All your recipes look amazing (love your math BTW!), but those Smoked Salmon Crisps are really calling out my name-would love to try making a gluten-free version. Happy to join you in the virtual celebration and to discover your blog in 2012 :-). HappyNew Year!
I just gained 5 lbs looking at those luscious treats….but guess what? I don’t care! 🙂 Happy New Year and thanks for the “logo shout out”.
xoxo
Heather
Everything looks amazing Lisa! I have bookmarked your burger buns and still haven’t got around making them. Seeing them again I must bake a batch soon, they look so darn good!
Happy New Year!
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You are THE BOMB as always, Miss Lisa! What a fun way to make little cocktail crackers – not so easy, not so hard. Love it and appreciate your innovation. Photos are incredible and I want! I want!
(I also want to know HIS name!)
🙂
V
XO
Love these! so dainty and pretty. Cant wait to try them! Just found your blog and love it. That peanut butter chocolate cake is stunning, but I don’t think I could pull that one off! You are very talented!
these look wonderful! great photography and so much yum! love your blog!
I ♥ salmon! We were totally on the same page when it came to an elegant appetizer for NYE 🙂 The tuiles are so delicate and sesame seeds add a wonderful color and textural contrast – definitely making these, and those gorgeous buns!
I want to try every single one of your top five recipes (plus all the others on your site…), PLUS these divine smoked salmon crisps. What a perfect end to an incredible year of blogging, and can’t wait to see what you come up with in 2012 🙂
Happy New Year! The most elegant bagels and lox I’ve ever seen. A beautiful way to start the new year. Your five recipes are fabulous!
Being the dessert junkie that I am…I’ll have to absolutely try making that stupendous looking ‘Biscuit Joconde’ all decked out. I get the feeling at Easter, my family will experience a very different treat ;o)
Here’s wishing you all the very best in the new year Lisa.
I know, that I can only expect to be wowed by you. No pressure at all ;o))
Ciao for now,
Claudia
Happy 2012 Lisa! The salmon made my mouth water, everything looks delicious!
I love your salmon crisps & the whole recap! Yummy! Happy New Year!
Lisa, glad to see you are smoking hot as usual — as in smoked salmon. Gorgeous appetizer, and I’m with you on the bagel theory. Definitely would not eat one scooped, so have to avoid them period or I could float in the Macy’s TG Parade. : | Sounds like the blog hop was quite the fun idea and had me thinking of the good times I used to have doing similar things before my mojo got up and left. Still looking for it…so thanks for inspiring me as you always do with your creativity, energy, and humor. Most appreciated, dear. And Happy, Happy New Year to you!
Wow Lisa-this is just delicious and I think it’s wonderful to make when you want to impress dinner guests. I’d be just happy with them for dinner:)Love all the posts you chose. Your burger buns are delightful and your biscuit joconde is stunning. It’s been lovely getting to know you through our food blogs. I wish you a joyous new year and send you many hugs. xo
What beautiful and tasty bites those are, Lisa! 🙂 Happiest of new year’s too you, luv! Wishing you so much happiness and adventure this year. 🙂
Happy New Year Lisa! And your list just made my mouth water. I really shouldn’t have looked at it so close to dinner. They made me drool as much as they did when I first read them! 😀
Amazing and elegant appetizer! And it seems really do-able, too. Wishing you and your family health and happiness and all good things this year.
Happy New Year Lisa! Those are just beautiful if I can get the tuiles to bake correctly…have not been successful in the past. Still, I love what you have done!
Love this recipe recap Lisa. happy New Year & wishing you the very best in 2012.
I find myself coming back to this post because of your lovely Smoked Salmon Crisps guess I need to make them!
Oh my God, Lisa, this post reminded me how delicious your blog is all year round! And these little salmon bites are a terrific way to start the year (or end it). A very happy new year to you, may it be filled with love and laughter! (And yes, I still have your cell number, let me know if you do end up being in our neck of the woods.)
Happy New Year! These salmon crisps sound absolutely incredible. And they look pretty too! I love finger food.
The top 5 posts are making my hungry!
What a lovely blog… so many ideas and recipes going on here I can hardly imagine!! What a year you’ve had!! I think these smoked salmon bits would be hard to stop at 1 or 2:) And that Candy!!! Wow!!!
A very happy new year to you too Lisa! Ach, I just read this today and it’s the 7th already (and night to boot), so a bit too late to take part. And I totally understand you on the choosing part, it’s too hard. I’m sure your goodheartedness stands you in good stead.
And btw, thanks for the sourdough advice, my Blobby has settled down and smells sweet and yeasty now. So happy!
I’m with ya on “bagels with innards” 🙂 — also on the angst of “choosing” — but I’d choose these smoked salmon crisps anytime! Great photos and loved your thoughts. Happy New Year (a week into it…) 🙂
These salmon and lemon wasabi looks perfect for the Holiday celebration…and thank you for sharing your favorites…
Happy New Year and hope you are having a wonderful weekend Lisa 🙂
Happy 2012, my good friend! 🙂
Your salmon appetizers are looking smashing!! Realy flavourful too!
Love this recipe for salmon crisps. Cannot wait to try them!
Regards,
Rosana Santos Calambichis
BIG CHEF ONLINE
Glad you love it, Rosana! Let me know how they turn out for you! Thomas Keller is genius!