My Paleo Marin Rating: 4.8 Persimmons
For the Crisps (makes about 30):
9 Tablespoons gluten free flour, preferably Cup4Cup Brand
2 Teaspoons pure cane sugar
1 Teaspoon kosher salt
2 chilled large egg whites
8 Tablespoons unsalted grass fed butter, at room temperature (very soft)
2 Tablespoons black sesame seeds
For the Salmon (for about 30 crisps)
8 Ounces sliced, cold smoked salmon, finely chopped
3 Tablespoons finely chopped shallot
3 Teaspoons very finely chopped chives
1/2 Teaspoon finely grated lemon zest (microplane)
2 Pinches White Pepper
For the Topping (about 30 appetizers)
5 Ounces créme fraîche, Preferably Bellwether Farms French Cultured Cream (Note: for a non-dairy alternative, see link here)
1 1/2" to 2" chive pieces for garnish
For the Crisps:
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside. Place racks at lower and upper thirds of oven.
1. In a medium bowl, whisk the flour with the sugar and salt. Add the egg and mix with a fork until blended. Add the butter and mix with a fork until the batter is smooth and creamy.
2. Spoon batter onto the parchment paper with a 1 1/4" melon scoop at about 3" apart. Allow room to flatten the rounds to about 2 1/2 inches. Flatten them out to about 1/8"thickness (I moistened my finger and spread them out). Sprinkle the tops of the crisps with black sesame seeds.
3. Place baking sheets in the oven and set a timer for 4 minutes. Rotate the sheets top to bottom and front to back for another 4 minutes. Check for browning on the bottom. I rotated the baking sheets once again and baked for another 4 minutes. When brownish on the bottom (the butter will be still be bubbling), remove the baking sheets and place them on cooling racks. When the crisps have cooled down, remove from the baking sheet and continue cooling on the racks. When cool, prepare to serve or place in a covered container and store preferably at room temperature for up to 1 day.
For the Salmon:
1. In a medium bowl, add the salmon, shallots, chives, lemon zest and white pepper. Mix with a fork and serve, or store in a covered container in the fridge.
1. Using a 1" melon scoop, press in the salmon mixture, scrape to flatten the bottom, and place the salmon on a crisp (Note: my crisps were more like crackers).
2. Top with a dollop of créme fraîche, then add 2 pieces of cut chive pieces resting on the cracker and kept in place with the cream.
Serve and enjoy!
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Recipe adapted from Food & Wine's link here.