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The Fourth Night of Hanukkah: Smoked Salmon Tartare and Potato Chip Canapes

While I was growing up in New York, every Sunday morning was dedicated to a fine Jewish-American tradition: the bagel store. My dad and I would wander over, up Second Avenue, and I would order mini poppy seed bagels, veggie cream cheese, and "Nova, please, very thinly sliced."

To capitalize on this tradition for Hanukkah, I decided to dress up that every-Sunday smoked salmon for company. Because Hanukkah is all about frying in oil—oil that burns for eight nights instead of one—my canapĂ© canvas would be potato chips, and upon that I would build my bagel. Instead of cream cheese, I use fromage blanc, which has a similar tang but a creamier texture, but you could certainly use cream cheese thinned with a touch of cream. From the smoked salmon, I make an elegant tartare mixed with the capers, onions, and lemon that so often decorate and flavor smoked salmon platters. For the potato chips, I use Terra Potpourri, which includes hues of white, red, blue, and orange. The colors make for an entertaining and special backdrop, but any hearty, gourmet potato chip will do. To top it all off, if desired, sprinkle a touch of poppy seeds to bring the elegant canapĂ© back down to Sunday morning status.

These little two-bite wonders are crisp and briny, countered with the cool creaminess of the fromage blanc and the parsley. They provide the perfect avenue for elevating the everyday to the holiday.

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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