Best Smoked Salmon Barquettes Recipes

SMOKED SALMON TARTINES

Steps:

• Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
• Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

SMOKED SALMON CROQUETTES RECIPE - (4/5)

Steps:

• Bechamel Sauce Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion combine. Slowly add the milk and stir to create a sauce. Empty the pot into a bowl and allow it to cool. Finely slice the salmon and add to the cooled béchamel with the chive, dill and mustard. Season the mixture with salt and pepper and mix thoroughly. Roll the mixture into small logs and coat with flour, then the egg mixture and then crumb them. Leave them in the fridge for about an hour and then deep fry until golden brown

SMOKED SALMON BARQUETTES

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add remaining ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 pieces, then flatten each piece into a 4-inch square. Chill squares, wrapped in plastic wrap, until firm, at least 1 hour.
• Make barquette shells:
• Keeping remaining dough chilled, roll out 1 piece on a lightly floured surface into a 13-inch square. Arrange 12 barquette molds close together on a work surface and drape rolled-out dough over molds. Roll a lightly floured rolling pin over molds to cut dough, then lightly press into molds. Repeat with remaining dough, then prick each shell several times with a fork and chill all shells in a shallow baking pan until firm, about 30 minutes.
• Preheat oven to 375°F.
• Arrange barquette molds close together in shallow pan and cover with parchment. Put pie weights on top of parchment (over molds) and bake in middle of oven until edges of shells are pale golden,about 15 minutes. Carefully remove parchment and weights and bake shells until golden, 7 to 10 minutes more. Cool shells in molds on a rack 10 minutes, then remove from molds and cool completely.
• Prepare filling while shells bake and cool:
• Stir together onion, lemon juice, and a pinch of salt in a bowl and let stand at room temperature 30 minutes. Stir in salmon, sour cream, butter, zest, and pepper.
• Assemble barquettes:
• Fill each barquette shell with a scant teaspoon salmon mixture and top with a scant 1/4 teaspoon caviar.