Appetizers
Bagel

DECADENT CORNMEAL BLINI AND CAVIAR

1/4 cup corn flour
1/4 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup corn kernels (about half an ear)
1 whole scallion trimmed and chopped
1/8 teaspoon cayenne pepper
1/2 cup milk
2 large eggs
2 tablespoons melted butter plus extra for frying blini
1/2 cup creme faiche or sour cream
1/2 lb smoked salmon
caviar to taste (1 to 2 ounces)
1 bunch of chives finely chopped

For the blini:
Combine flour, cornmeal, baking powder, corn, scallion, sugar, salt and cayenne in a bowl.
Toss until well mixed.
In a separate bowl, whisk together butter, milk and eggs.
Whisk into dry ingredients and blend well.
Heat 1 teaspoon of butter in a nonstick skillet over medium -high heat.
Using a teaspoon, spoon batter into pan, spreading to make cake.
Cook until set and flip to cook other side until brown.
Place onto paper towels and keep in a warm (250° F) oven, until ready to serve.

To serve, top each blini with some creme fraiche , salmon, caviar and sprinkle with chives.

Makes about 20 blini or 10 appetizer servings

SMOKED SALMON BITES

4 ounces soft herb and garlic cheese such as Boursin
1 tablespoon drained and chopped capers
1 teaspoon lemon peel zest
1 cup chopped smoked salmon
1 loaf mini party size pumpernickel bread
1/2 of an english cucumber, peeled and sliced into 1/4” thick rounds
3 fresh dill sprigs, tough center stem trimmed

In a small bowl mix together the cheese, capers, lemon zest and salmon then spread onto bread slices.
Top each with a slice of cucumber and garnish with a small sprig of dill.

SMOKED SALMON, ASPARAGUS AND PENNE PASTA

1 pound fresh asparagus spears, cut on a diagonal (2-3” in length)
¼ cup unsalted butter
1 clove garlic, peeled and minced
¼ teaspoon fresh cracked black pepper
¼ cup pinot grigio or other dry white wine
¾ cup half & half
½ cup heavy cream
½ teaspoon kosher salt
8 ounces smoked salmon
1 pound penne pasta
½ cup pine nuts, toasted
½ cup fresh grated asiago cheese

Cook pasta according to package directions and drain.
Bring a large stock pot of salted water to a boil.
Add the asparagus and blanch uncovered for about 2-3 minutes just until tender.
Drain asparagus and set aside. In a large skillet over medium heat melt the butter.
Toss in the cooked asparagus, garlic, and pepper. Increase heat to high and add the wine.
Stir constantly for 2 minutes. Reduce heat back to medium and add the half & half, cream and salt.
Gently break up the smoked salmon into bite sized pieces and add to the skillet.
Simmer for 3-4 minutes just until salmon is heated thru, stirring occasionally.
Toss in the cooked penne and stir until it’s evenly coated with the cream, salmon and asparagus mixture.
Serve garnished with toasted pine nuts and asagio cheese.

Serves 4 - 6

SMOKED SALMON AND FETTUCCINE WITH CREAM SAUCE

1 lb fettuccine
1 lb smoked salmon
1/2 stick of butter
8 oz heavy cream
1/2 cup grated parmesan cheese, plus more for serving
1 egg yolk beaten with a tablespoon of water
2 teaspoon black pepper

Cook pasta according to package directions.
Meanwhile in a large saute pan, melt the butter over medium heat.
Add the heavy cream and cook about 10 minutes.
Add the grated cheese, egg yolk and pepper.
Add the salmon and cook about 6 minutes more.
Drain the pasta well and place in a large serving bowl.
Pour the sauce over the pasta, add the parmesan cheese and mix well.
Sprinkle additional parmesan cheese on top.

Serves 4 - 6

SMOKED SALMON PIZZA

2 store-bought naan flat breads or pizza crusts
4 teaspoons olive oil
1 teaspoon salt
8 ounces whipped cream cheese, flavored with dill
8 ounces smoked salmon
4 tablespoons chopped black oil-cured olives, kalamate or nicoise or capers

Heat broiler. Brush each flat bread with 2 teaspoons olive oil, and sprinkle with salt.
Place breads under the broiler and cook a few minutes until lightly browned.
Remove and allow to cool slightly.
Spread each flat bread with 4 ounces of the cream cheese.
Cut or crumble the smoked salmon in small chunks and sprinkle evenly over the two breads.
Sprinkle the olives or capers over the salmon. Serve immediately.

Serves 2

SMOKED SALMON AND CAVIAR PIZZA WITH WHITE SAUCE

2 store bought pizza crusts
2 tablespoons extra virgin olive oil
1 1/2 cups whole milk mozzarella cheese
1/2 cup whole milk ricotta cheese
1 tablespoon fresh chopped parsley
1 tablespoon chopped chives, plus more for garnish
1/4 teaspoon freshly ground nutmeg
salt and pepper to taste
1/2 lb sliced smoked salmon
3 ounces black caviar

Preheat oven to 425 degrees. Brush the pizza crusts with olive oil.
Combine mozzarella, ricotta, parsley, chives, nutmeg and salt and pepper.
Spread mixture evenly over each crust, leaving a 1/2" border around the edges.
Place the pizzas on a large parchment lined baking sheet and
bake approximately 10 minutes until cheese mixture is bubbly and beginning to turn golden.
Remove from oven.
Top each pizza evenly with smoked salmon and dollops of caviar.
Sprinkle with additional chopped chives.

Serves 2-4

SMOKED SALMON AND EGG SALAD TEA SANDWICHES

6 eggs
2 ounces smoked salmon, finely chopped
2 teaspoons chopped dill
2 teaspoons capers
1/4 cup plus 2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper
14 slices sturdy white sandwich bread
1/4 cup chopped chives, for garnish

Place the eggs in a saucepan and cover with cold water.
Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes.
Remove from the heat and let sit 10 more minute before draining.
Run under cold water and peel the eggs immediately.
Finely chop eggs. Add the salmon, dill, capers, salt and pepper.
Add 1/4 cup of the mayonnaise and mix well.
Lay out 7 slices of the bread and spread 1/4 cup of the salmon salad onto each slice.
Sprinkle with chopped chives.
Cover with the remaining bread slices.
Trim the crust off of all the sandwiches and cut on the diagonal.
Serve.

Makes 28 tea sandwiches

SMOKED SALMON BLT

4 slices bacon
1/4 cup mayonnaise
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
8 slices multigrain bread
6 ounces smoked salmon
1 cup arugula, divided
2 large or 3 medium tomatoes, sliced
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In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side.
Remove from the skillet and drain on paper towels.
In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill.
Spread the lemon mayonnaise over 1 side of each slice of bread.
Arrange the smoked salmon on 4 slices of the bread.
Break the bacon in half and put on top of the smoked salmon.
Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula.
Cover with remaining slices of bread, lemon mayonnaise side down.
Arrange the sandwiches on a platter and serve.

Makes 4 sandwiches