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Smoked Salmon Crisps

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Chef Way Thomas Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals at the French Laundry in Napa Valley. The original recipe appears in The French Laundry Cookbook (Artisan).

Easy Way Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche.

Smoked Salmon Crisps

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Smoked Salmon Crisps

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Smoked Salmon Crisps

To make it easier to shape the tuiles, I cut a 2" circle out of a yogurt container lid (also trimmed the lip of the lid, so it would lie flat), then spread the batter across the template with a butter knife. Also dropped temp to 375F and watched them very carefully (after I burned the first batch). Salmon topping is tasty.

Posted by: lhikida on November 2, 2009

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These appetizers are very popular with all my guests. I usually add a teaspoon of the creme fraiche to the salmon mixture to give them some stickyness so they don't drop pieces all over when being eaten.

Posted by: tomladam on May 14, 2009

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Very refreshing and tasty. My guests could not have enough of them. I followed the instructions fo the tuiles and they came out burned and very oily. I made them again but I reduced the butter to 3.5 Tbsp and the temperature to 300F and they were great (I guess my oven needs calibration).

Posted by: NYCRAT on August 2, 2008

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