Savory Chive Madeleines With Smoked Salmon And Cre... |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 12 |
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I came up with this recipe as a new way to serve the classic smoked salmon and crème fraîche/cream cheese canape. You can make the madelines on their own and use any kind of herb you like. Try rosemary and sprinkle grated parmigiano-reggiano on them when they come out of the oven :-) Ingredients:
madeleines |
4 tablespoons unsalted butter, divided |
1/4 cup all-purpose flour plus 1 teaspoon, divided |
1/4 cup cake flour |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons finely minced fresh chives |
1 teaspoon finely minced lemon zest |
2 large egg yolks |
1 large whole egg |
1/2 teaspoon freshly squeezed lemon juice |
1 teaspoon granulated sugar |
crème fraîche mixture |
1 (8 oz) tub spreadable natural cream cheese (i used nancy's brand) |
4 oz crème fraîche (i used kendall farms brand) |
4 oz smoked salmon (i used echo falls brand), cut into small strips and rolled up into rosettes |
Directions:
1. For Crème Fraîche mixture:
2. Empty the cream cheese and crème fraîche into a mixing bowl and beat at med-high speed until incorporated and fluffy. Place mixture in a pastry bag with star tip (or in a large zip lock bag with the end snipped off). Chill until ready to use.
3. Preheat oven to 375°F.
4. For Preparing the Pan: Melt the butter over medium heat until the milk solids are golden brown and a nutty aroma is released; strain through a fine mesh strainer and set aside to cool. Mix 2 teaspoon of the butter with one teaspoon of flour. Carefully brush the insides and rim of a madeleine mold, being careful not to miss a single spot.
5. For Making the Madeleines: Sift the remaining all-purpose flour, cake flour, pepper and salt together in a small bowl; whisk in the chives and zest, then set aside until needed.
6. In the work bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with the whole egg on high speed for 1 minute. Add the lemon juice and sugar and beat until light and fluffy, about 2 to 3 minutes more.
7. Gently fold in the flour mixture, then fold in the remaining butter until just incorporated. Be careful not to over work the batter, or the madeleines will be tough.
8. Pipe or spoon the batter into the prepared molds, filling them about 3/4 full.
9. Adjust the oven rack to the low center position. Bake until light golden brown and firm, about 6 to 8 minutes for large madeleines and 5 minutes for miniatures. Immediately turn them out of the pan onto a dry kitchen towel; cool slightly before serving.
10. Attractively arrange the madeleines on a platter, then pipe each madeline with the crème fraîche mixture and garnish each with a smoked salmon rosette and a sprig of fresh baby dill or chive.
11. Make It Ahead: The madeleines may be made up to three days in advance; cool completely, then store in an airtight container. The madeleines may also be frozen for up to one month, but they are best when eaten right out of the oven.
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