Salmon Smrrebrd Canapes
- 1 large beet (6 ounces)
- about 4 cups vegetable oil
- 1 teaspoon caraway seed, toasted and cooled
- 3 tablespoons unsalted butter, softened
- 18 teaspoon salt
- 14 lb thinly sliced smoked salmon, finely chopped
- 13 cup finely chopped sweet onion such as vidalia onion
- german-style rye bread (4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers) or crispbread cracker (4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers)
- 2 tablespoons finely chopped fresh chives (optional)
- Peel beet, then cut into very thin slices (not paper-thin) with slicer.
- Cut slices into 1/8-inch-wide strips with a knife.
- Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320F Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch.
- (Strips will brighten slightly.)
- Transfer beets with a slotted spoon to paper towels to drain.
- (Beets will crisp as they cool.)
- Return oil to 320F between batches.
- Pulse caraway seeds in grinder until finely ground.
- Transfer to a small bowl, then stir together with butter and salt.
- Mince together salmon and onion.
- Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly.
- Cut slices in half, then cut each half crosswise into 3 pieces.
- (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.)
- Sprinkle with chives (if using) and frizzled beets.
- NOTE: Frizzled beets can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
- Recrisp up to 2 hours ahead on a baking sheet in a 300F oven 3 to 5 minutes.
- If beets are not crisp once cooled, return to oven briefly.
vegetable oil, caraway, unsalted butter, salt, salmon, sweet onion, bread, fresh chives
Taken from www.food.com/recipe/salmon-sm-rrebr-d-canapes-423495 (may not work)