Reviews for 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.

November 2, 2009

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.

May 14, 2009

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).

August 2, 2008

I've made this twice and it is very delicious.  Everyone loves the crisps.  DO NOT put the salmon on the crisps until ready to serve.  The crisps get soggy quickly.

July 21, 2008