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