Lightly Smoked Salmon With Beet Purée on Brioche
Blue Hill and Dan Barber Catering
Yields 36 pieces.
1 medium beet, tops removed
1/2 small red onion
4 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons capers, rinsed
2 tablespoons chopped cornichons
1 tablespoon finely chopped chives
1 tablespoon finely chopped shallot
1 tablespoon sherry vinegar
2 tablespoons honey
12 slices (about 1 pound) lightly smoked salmon, center cut, fat removed
9 1/4-inch thick slices brioche or pan de mie
4 tablespoons crème fraîche
1/2 bunch dill
Preheat the oven to 350 degrees.
Place the beet on foil along with the onion. Drizzle 1 tablespoon oil over both, and season with salt and pepper. Seal in foil and bake for 11/2 hours or until beet is tender.
Peel the beet, and chop roughly. Place beet and onion in a food processor, and pulse until chopped finely (not smooth). Transfer to a bowl, and stir in capers, cornichons, chives, shallot, vinegar, 1 tablespoon of the oil, and honey.
Cut the brioche into 1-by-2-inch rectangles, and place in a medium bowl. Drizzle with 2 tablespoons oil; season with salt and pepper. Set brioche on a baking sheet, and bake for 8 minutes, until golden brown. Let cool. Store in an airtight container until ready to serve.
Cut each slice of salmon into three pieces, of about 2 inches by 3 inches. Lay each piece lengthwise on a cutting board. Place 1/2 teaspoon of beet purée and a dot of crème fraîche on one end of each slice of salmon. Beginning at that end, roll the salmon up. Top each roll with a sprig of dill, and place the rolls in a shallow baking dish. Cover tightly, and refrigerate. May be made up to 48 hours in advance (at least 4 hours, to color the salmon). Remove from the refrigerator at least 30 minutes before serving. Serve each roll on a piece of brioche.