Amuse-bouche Recipe
Crispy Phyllo Beet-Cured Salmon, Herbed Crème Fraîche, Chive
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Ingredients
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Crispy Phyllo
Beet-Cured Salmon
Herbed Crème Fraîche
Garnish
Method
Crispy Phyllo Preparation
Prepare the Phyllo
Preheat the oven to 375°F (190°C). Melt the unsalted butter in a small saucepan. Lay out the phyllo sheets and brush each sheet with melted butter. Sprinkle a pinch of salt on each layer. Stack 3 sheets together and cut them into squares.
Bake the Phyllo
Place the phyllo squares on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown and crispy. Remove from oven and let cool.
Beet-Curing the Salmon
Cure the Salmon
Place the salmon fillet on top of the beetroot, then cover with the remaining beetroot mixture. Wrap tightly in plastic wrap and refrigerate for 24-48 hours.
Herbed Crème Fraîche
Mix the Crème Fraîche
In a bowl, mix crème fraîche, chopped chives, and lemon juice until well combined. Set aside in the refrigerator until ready to serve.
Assembly
Assemble the Amuse-Bouche
Once the salmon is cured, rinse it under cold water and pat dry. Cut the salmon into small cubes. On each crispy phyllo square, place a cube of beet-cured salmon and top with a dollop of herbed crème fraîche. Garnish with a whole chive stem.