SALMON TARTINES WITH HORSERADISH-WHIPPED CREAM CHEESE

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Salmon Tartines with Horseradish-Whipped Cream Cheese image

For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon zest. Choose the store-bought whipped kind for a mousse-like texture, or beat the regular kind with heavy cream for a richer result. The hypnotic pumpernickel swirls in marble rye bread have a hint of mellow cocoa; capers, red onion, and dill supply more spark.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 9

1/4 cup cream cheese (2 ounces), room temperature
1/4 cup cold heavy cream
1/2 teaspoon finely grated lemon zest, plus wedges for serving
2 teaspoons freshly grated horseradish (or 2 tablespoons prepared horseradish, drained and squeezed of excess moisture), plus more to taste
4 slices marble rye bread
4 ounces sliced gravlax or smoked salmon
Capers, drained (rinsed and drained, if salt-packed), for serving
Thinly sliced red-onion rounds, for serving
Trout roe, salmon roe, or caviar; and fresh dill, for serving (optional)

Steps:

  • In a bowl, beat together cream cheese and cream until light, fluffy, and approximately doubled in volume; fold in lemon zest and horseradish, adding more horseradish to taste if desired. Divide evenly among bread slices, spreading to edges. Top with gravlax, capers, onion, roe, dill, and more horseradish to taste. Serve with lemon wedges.

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