Smoked Salmon Crisps

Chef Way Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with creme fraiche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. 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 creme fraiche.


Slideshow:  More Salmon Recipes


  • Total Time:
  • Servings: makes 3 dozen crisps
KEY: Summer, Chef Recipes Made Easy, Baking, Christmas, Cocktail Party, Easter, Mother's Day, New Year's Eve, Thanksgiving, Appetizers/starters, Fast, Brunch, Snack

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  • 4 1/2 tablespoons all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 chilled large egg white
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon black sesame seeds
  • 4 ounces sliced smoked salmon, finely chopped
  • 1 1/2 teaspoons very finely chopped shallot
  • 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
  • 1/4 teaspoon finely grated lemon zest
  • Freshly ground white pepper
  • 1/2 cup crème fraîche

How to make this recipe

  1. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.
  2. Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 1/2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden. Let cool.
  3. In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.

Make Ahead

The tuiles can be stored in an airtight container at room temperature for up to 2 days.

Contributed By Photo © Quentin Bacon Published July 2008

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