. . . (layers_of_eli) wrote in cooking,
. . .

Smoked Salmon and Whitefish Salad Melts


I haven't forgotten about LJ (like most of the world, what the crap?) but I got behind in posting my recipes here and then I didn't want to, like, spam post 80 billion of them and so I felt overwhelmed and... yeah.

But here I am again. Phew. I guess I'll try to post a recipe a day and catch up? Or is that annoying and should I just start here and not worry about catching up? You can always head to the blog if you want to see the recipes I skipped -- there are some great ones.

This one is fantastic: buttery, golden toast topped with a thick schmear of cream cheese, melty Gruyère, heirloom tomatoes, salmon, and fresh smoked whitefish salad. This heavenly combo was inspired by a bagel I ate in NYC. A quick note regarding the fish: it matters that you get great smoked whitefish. I was crazily impressed with the Blue Hill Bay smoked whitefish I bought (not so much with the other brand I tried — flattened, salty, and rubbery. Ew.) I also bought a super oily and lovely package of Nova smoked salmon trimmings. The fish is in the spotlight here, so it’s worth it to find great quality products. You'll probably have some whitefish salad left over after making your melts -- a treat for tomorrow's lunch!

Smoked Salmon and Whitefish Salad Melts

Recipe by: Willow Bird Baking using the smoked whitefish salad recipe from Barefoot Contessa
Yield: 8 melts

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion*
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 big slices of a sourdough bread boule
5 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
Gruyère cheese (enough to cover the bread when sliced thin)
smoked salmon (enough to put a few hearty pieces on each slice of bread)
1 heirloom tomato, thinly sliced
microgreens for topping
*I soaked my red onions in cold water for 10 minutes to mellow them out and then drained and dried them.

Flake the whitefish with your hands to allow you to check for any stray bones. Gently combine the whitefish with the red onion, celery, mayonnaise, and lemon juice. Taste for seasoning and add salt and pepper as needed (I didn’t need to add all the salt called for). Set in the fridge to chill while you finish your melts.

Spread butter over both sides of each piece of sourdough bread. Toast each slice over medium heat in a large skillet for about 2 minutes (or until golden) before flipping it, smearing a thick layer of cream cheese on the warm side (doesn’t have to be perfect—don’t burn your fingers!), topping with Gruyère, and then removing it to a wire rack once the bottom is toasted. Repeat this with all the slices. If the cheese isn’t melty enough for my liking after this process, I microwave the slices for 20 seconds or so.

Top each slice of bread with a thinly sliced tomato, a few hearty pieces of smoked salmon, a scoop of smoked whitefish salad, and some microgreens. Serve immediately.

To read my social media confessions and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking
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