30 March 2008

Nine Layer Salmon Bites

Do you ever have those recipes that you just know are going to be perfect and easy and delicious, so you immediately clip them or bookmark them, only to have them sit and linger for months, years even, waiting to live up to their (I know this is sooo delicious) potential? And then, when you finally, finally, get around to making them, you realize they weren't so easy or tasty after all?

This recipe for Seven Layer Salmon Bites was one of those recipes- oh don't get me wrong, it was really delicious, but it was also a little trickier than I had imagined. I've been wanting to make them ever since I saw the gorgeous photo in Gourmet a couple years ago, they just looked so festive and pretty with their spunky salmon roe topping, I could already picture them at my next dinner party. Apparently, it took me two years to come up with an occasion to make them. And even then I couldn't get any decent salmon roe, after trying numerous groceries including Eastern Market, Black Salt, and there was no way I was braving traffic to get to Dean and Deluca (damn you D.C., sometimes you are so inaccessible!!) but I think it was just as good without.

But I had the salmon and the pumpernickel and I stirred up the cream cheese mixture, which flecked with chives and lemon zest and pepper was positively finger-licking good. Then all I had to do was layer it up, chill, and slice. Except (except!) have you ever tried to spread a very sticky cream cheese mixture over a matrix of bread slices? Or over slippery salmon? Yeah, let me just say not the easiest thing I ever did. The cream cheese kept sticking to and dislodging the bread, the salmon was sliding around, and I of course, was cursing like a sailor. In the recipe's defense, it calls for whipped cream cheese and I had used regular, but in my defense the quantities in the recipe were rather off, and I finally solved the cream cheese problem by thinning the mixture with some heavy cream.

I realize these are small quibbles, but the difference between an easily assembled dish and a frustrating one is often the difference between whether something is adopted with regularity into one's kitchen. And with a few small tweaks, this is a dish that should be adopted into your kitchen. I know salmon-cream cheese canapes are nothing new, but the extra layering effect makes them a bit more special. They disappeared so fast at the party I made a few more later in the week just for myself. So go ahead, bookmark the recipe, I promise this version really is easy and delicious. And please don't wait two years to make it.

Nine Layer Salmon Bites

16 oz cream cheese, preferably whipped type, at room temperature
4 tablespoons heavy cream
1/4 cup chopped chives, plus more for garnish
zest of 1 lemon
several good crackings of black pepper
9 oz thinly sliced smoked salmon
6-8 slices thinly sliced pumpernickel bread

1. Cream together the cream cheese, heavy cream, chives, lemon zest, salt and pepper until smooth and spreadable.
2. Trim the bread slices to squares or rectangles and lay them in a jelly roll pan to form approximately a 16 by 9 inch rectangle, or about 2/3 of the jelly roll pan. Spread 1/2 of the cream cheese mixture over the bread slices. Layer half of the salmon slices on top. Repeat making another layer of cream cheese than another layer of salmon.
3. Slice the entire rectangle in half width-wise to form two squares. Use two large spatulas to transfer one square on top of the other (so it is now double-height). Press down gently then refrigerate the stack for at least half an hour in order for it meld together.
4. Remove from the fridge and using a sharp knife cut into small bites, wiping the knife after each cut. Garnish with chopped chives. Chill until ready to serve.

9 comments:

cookingallday said...

Ahh yes, those almost forgotten recipes calling out to you in your sleep, whispering "Next time pick me!". I for one have plenty of markings in one (almost) too many cookbook (can you have too many cookbooks ;)) - but then again, rather too much inspiration than too little, right! These bites seem too prove my point. Very well done.

Ali said...

These look amazing!

I sent an email to you with a question about this recipe.

(You may want to check your spam box incase it was sent there, since I haven't ever written you before.)

Marusya said...

I love your blog!

Now it's time to play TAG!

Tell 5 things about yourself and then tag 5 other bloggers!

Have fun!

MB

Hillary said...

Wow! I've never seen anything like that before - it's like a salmon tiramisu and it looks GOOD! Nice work.

Suzanne said...

I have a question: the picture looks lovely, but at the same time, it looks like a you would get a mouthful of cream cheese?! Is it because the cream cheese is whipped into fluffiness?

Perhaps they are smaller than they look?

-suz

tina said...

hmmm..i bet if all ingredients were refrigerated for a few hours... i think i will try this andget back to you...

The Baker & The Curry Maker said...

Ye, I imagine they would be fiddly to preapre, but they must have been really tasty! I might try them with one thick layer of each...

Plume said...

Perhaps it would be easier to put the cream cheese mix in a piping bag and to pipe it on the bread and salmon?
You could use one of those flat tips so the layer wouldn't be too thick.

Mercedes said...

Suzanne- the bites are small, but also the cream cheese kind of smeared when I sliced them. So it's not really all cream cheese, it just looks like it, there's lots of salmon (9 layers!) in there too.

Plume- a piping bag, perfect! Where were you when I was making these and cursing up a storm?