SMOKED SALMON, ROASTED BEET, AND GOAT CHEESE SQUEEZE
Christian O’Dowd of Cantering Caterer
Instructions:
Christian suggests using baby golden beets as the color is amazing and the flavor is surprisingly good and rich.
See also: Complete Turducken Holiday Menu
Simply steam the beets until soft. Immerse them in an ice bath and the skin will slide off easily. Use a melon baller to scoop out little balls of the flesh and put aside. Next, with a good quality side of smoked salmon, take the individual layers and separate – some may need to be cut in half. Lay these on parchment paper and put in the refrigerator. For the goat cheese squeeze, here is a sauce that is thick enough to stay in place but still be smooth enough to be able to be put into a squirt bottle:
• ¼ cup good quality French goats cheese
• ¼ cup cream cheese
• 2 tablespoons of heavy cream
• 1 tablespoon of chopped chive
• 1 tablespoon of chopped red onion
• White pepper, to taste
Put all ingredients into a food processor and pulse until blended smoothly. Put the sauce into a squirt bottle; the kind they would use for ketchup at a diner.
The last thing you need is something to skewer this hors d’oeuvre on. Christian really loves the knotted 4” bamboo skewers sold by Miya Company, Inc. at www.miyacompany.com.
To Assemble:
Take a slice of salmon and make a W out of it. Slide the bamboo skewer through it, piercing the skin four times. Bunch it up about half way up the bamboo and add a golden beet. Then, lay the hors d’oeuvre on the platter that you will be using – black is perfect as the colors will really jump – and drizzle a bit of the sauce on top. The colors, flavors, and textures are amazing!
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