Smoked Salmon (LOX) Crisps with Lemon Wasabi Cream Cheese
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Cook time: 
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Yield: 2 to 3 dozen salmon crisps, depending on size of tuiles
Recipe for tuiles and salmon adapted from Thomas Keller's French Laundry Cookbook
  • 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
Smoked Salmon Topping
  • 4 ounces sliced smoked salmon, 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
Lemon Wasabi Cream Cheese Topping
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 dollop 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.
Recipe by parsley sage sweet at