These beautiful crisps are topped with chive blossoms I buy at my local Asian market..
Thomas Keller serves these at The French Laundry as an Amuse Bouche. They are fancier there because he quickly wraps the crisps (before they crisp up) into cones around cornet molds and fills them with salmon. The recipe comes from his The French Laundry Cookbook. I have simplified and altered it slightly.
I’ve reduced the baking temperature from 400° to 375° because they were browning too quickly. I’ve also made them a little bit smaller so they are easier to eat.
Here I top them with Keller’s smoked salmon topping, but they are also great topped with guacamole and a small shrimp and chopped cucumber with shallot and chives and shrimp or crab with a dollop of crème fraiche.
I like to make the crisps a day ahead (or several days and freeze) and prepare the smoked salmon spread ahead and refrigerate. I often bring them to parties and top them at the party before serving. They not only look fantastic, they always elicit fun conversation—What are these? What’s in them? Who made them? And always—they are delicious!
SMOKED SALMON ON BLACK SESAME CRISPS
Crisps
9 tablespoons (81 grams) all-purpose flour
4 teaspoons (16 grams) sugar
1 teaspoon (4 grams) kosher salt
2 chilled large egg whites
8 tablespoons (1 stick) unsalted butter, at room temperature
Black sesame seeds, for topping
Topping
8 ounces sliced smoked salmon, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped chives, plus a few snipped, for garnish
½ teaspoon finely grated lemon zest
Freshly ground pepper
1 cup crème fraîche
Drop small spoonfuls of dough 3-inches apart onto parchment.
Use a small spreader to spread into 1 1/2-inch rounds. Sprinkle with black sesame seeds.
Baked crisps will be brown around the edges and there will be lots of melted butter.
1. To make Crisps: Arrange 2 trays in upper and lower part of oven and preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
2. In a medium bowl, with a small whisk, whisk the flour with the sugar and salt. Switch to a wooden spoon and stir the egg whites until a smooth dough forms. Stir in the butter until it is completely incorporated, and the dough is smooth and creamy.
3. Spoon 1 heaping teaspoon of the batter 3-inches apart on the prepared baking sheets. Using a small round spreader, spread to 1 1/2 -inch rounds. They do not have to be even or all the same size. It won’t matter. Sprinkle with the sesame seeds.
4. Bake for 10 to 15 minutes, shifting the sheets from top to bottom after 5 minutes, until they are golden brown. The centers will be lighter brown than the edges, but you want them to be nicely browned. The rounds will shift around the sheet while they bake and be very greasy. Do not be concerned. They will firm up while they cool. Remove to racks to cool completely
To make ahead: Crisps can be stored at room temperature overnight. They also may be frozen.
5. To make topping: In a small bowl, stir the salmon, shallot, chives and lemon zest together. Season with pepper, to taste. If the mixture will not hold together when pressed with your fingertips, drizzle with a tiny bit of olive oil.
To make ahead: Salmon may be refrigerated overnight.
6. To serve: Spoon the salmon onto the crisps and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.
Makes about 34 crisps.
