Monday, November 29, 2010

gravlax kitchen! kitchen!...

Gravlax Galette
A flaky crust with cream cheese and topped with delicately thin slices of
cured salmon, dill and a scattering of thin slices of
red onions.
The gravlax (cured salmon) galette was served as an appetizer at our thanksgiving dinner. This is so easy to put together.
Google the web for recipe on GRAVLAX (a Scandinavian cured salmon) or you may use smoked salmon that is readily available and already sliced.
A package of frozen pie dough (the one that gives you a flaky crust) - follow the instruction in rolling out and preparing the dough on the package or (google for a pate brisee dough recipe on the web).
8 oz. cream cheese at room temperature
Bunch of dill roughly chopped (about 1 tablespoon)
Half of red onion- thinly sliced
Combine the cream cheese and chopped chives in a bowl and spread evenly on the baked dough. Arranged all the salmon slices on top; add the chopped dill and onions. Chill until ready to serve. You will wow your guests!

No comments:

Post a Comment