I made this for our graduation dinner at the James Beard House in NYC, from cooking school. I don’t have exact measurements so you’ll have to wing it, like I did. Let’s say this is one of three appetizers you’re preparing for a party of eight. You’ll probably want three per guest, that’s 24. If you don’t want to use potatoes it’s a lot easier to use a slice of European (seedless) cucumber as the base.
Equipment: pastry bag and star tip #6. They now make disposable bags, Sur La Table.
The day before your party take two cups of heavy cream with 2-3 Tbsp buttermilk, cover and set on counter to thicken. If it doesn’t thicken near party time you can whisk it to the consistency of whipped cream.
Take 5-6 equally-sized red new potatoes and cut off the round edges so they’ll lay flat. Parboil until done. Or cut cukes in under 1/2″ slices. For potatoes, drain, chill and dry.
If you want to add pulverized smoked salmon and chives or dill, process away!
Take your base (potato slice or cucumber) and pipe on creme fraiche mousse. Top with thin slices of smoked salmon – less is more – and chives or dill, whatever you used in the filling.
If you’re feeling rich in this market (if you are give me your phone number and tell me where you’re working) add a dollop of salmon roe on top.
Working in the kitchen in the James Beard house was a highlight, especially as my family was in his bedroom with mirrors above. My fellow students gave me a lot of the leftovers because we had our Canadian family in town as well as friends and neighbors for a 20-person brunch at my parents’ the next day. I think after clean-up I slept maybe four hours but it was worth it. I’m really wired tonight! Enjoy, Dee
