Email to Cat      

Smoked Salmon and Horseradish Cream

Source of Recipe

From "Being Dead Is No Excuse" by Gayden Metcalfe


Recipe Introduction

"Smoked salmon and horseradish cream served with tiny onion sandwiches are the quintessence of a nice-lady recipe. We might add that, with a fork, this is also a good first course for company dinner."

List of Ingredients

â—¦ 2 teaspoons Knox unflavored gelatin
â—¦ 6 tablespoons cold water
â—¦ ½ cup heavy cream
â—¦ 2 tablespoons prepared horseradish, drained
â—¦ 2 teaspoons lemon juice
â—¦ ¼ teaspoon sugar
â—¦ ¾ pound thinly sliced smoked salmon


Recipe

Sprinkle gelatin over the cold water in a small saucepan. Place pan over low heat and stir until the gelatin is completely dissolved. Allow to cool slightly and then refrigerate for 10 minutes.

Whip the cream until firm and then fold in the horseradish, lemon juice, sugar, and the gelatin mixture. Continue to beat until very thick. Chill.

Place a generous spoonful of the cream mixture down the center of each salmon piece. Gently fold the two sides over so that they overlap slightly. Place each cream-filled salmon roll seam-side down on a baking sheet lined with wax paper. Cover with plastic wrap and chill.

Serve chilled salmon with lightly buttered triangles of pumpernickel bread and lemon wedges, or on a tray with onion sandwiches (recipe follows).


Serves 6 to 8



Onion Sandwiches:

â—¦ 48 thin bread slices
â—¦ 3 or 4 red onions
â—¦ Salt
â—¦ ½ cup unsalted butter, softened
â—¦ 1 cup homemade mayonnaise
â—¦ 2 cups finely minced fresh parsley

With a cookie cutter, cut a 2-inch round from each bread slice. Using a very sharp knife, slice the onions into paper-thin rounds. Peel off outer rings to make the onion slices the same size as bread. Salt them lightly.

Lightly butter the bread rounds, and make a sandwich of two rounds of bread with an onion slice between them. Spread the edges with mayonnaise and roll the sandwiches in minced parsley.

Cover sandwiches and chill at least one hour before serving.


Makes 2 dozen servings