Smoked Salmon with Tillamook Horseradish White Cheddar    0 thumbs up

Ingredients

Makes 16 hearty appetizers:

8 ounces cold smoked salmon

Good quality seeded cracker

Red wine pickled shallots (recipe follows)

crème fraiche

16 thin slices Tillamook horseradish white cheddar

1 T minced chives

 

Pickled shallots:

1 cup ¼” sliced shallots

1qt water

1/4C kosher salt

2/3C good quality red wine vinegar

1oz sugar

1t mustard seed

1t coriander seed

5ea black peppercorns

2 bay leaves

6 cloves garlic

 

Instructions

To assemble:

Tear salmon into ½ ounce portions.  Place one slice cheddar on each cracker.  Top with salmon, pickles shallots and a dollop of crème fraiche.  Garnish with minced chives.

Pickled shallots:

Dissolve salt in water.  Place sliced shallots in solution and let set for 24hrs in refrigerator.  Next day combine the rest of ingredients and bring to a boil.  Strain and rinse shallots. Add shallots to boiling liquid and cook 1 min.  Cool to room temperature and then refrigerate.  Best flavor after 1 week.