Smoked Salmon, Whipped Chive Cream Cheese & Pickled Shallot

Smoked Salmon, Whipped Chive Cream Cheese & Pickled Shallot

By Ross Deutsch | @thisguycooks

INGREDIENTS:

Pickled Shallot

  • 1 large shallot
  • ½ cup red wine vinegar
  • ½ tsp brown sugar
  • ½ tsp kosher salt
  • 2 tbsp warm water

Whipped Chive Cream Cheese

  • 8 oz cream cheese
  • 3 tbsp fresh chives
  • 1 tsp lemon zest
  • ¼ tsp kosher salt
  • pinch black pepper

To Serve

  • Firehook Avocado Oil, Sea Salt & Chive Crackers
  • 6 oz cold-smoked salmon
  • 1 handful fresh dill 
  • 1 tbsp capers
  • flaky sea salt

INSTRUCTIONS:

  1. Separate the shallot rings and place them in a small bowl or jar.
  2. Combine the red wine vinegar, sugar, salt, and warm water in a measuring cup. Stir until dissolved.
  3. Pour the brine over the shallots. Let sit for at least 20 minutes until bright pink.
  4. Add room-temperature cream cheese to a mixing bowl.
  5. Whip on medium-high for 2-3 minutes until light and fluffy.
  6. Add chopped chives, lemon zest, salt, and pepper.
  7. Whip again for 30 seconds until incorporated.
  8. Transfer to a piping bag and refrigerate for 20 minutes.
  9. Arrange crackers on a serving board.
  10. Pipe whipped cream cheese onto each cracker.
  11. Drape smoked salmon over the cream cheese.
  12. Top with pickled shallot rings, dill, and capers.
  13. Finish with flaky sea salt.
  • Avocado Oil, Sea Salt & Chive

    Avocado Oil, Sea Salt & Chive

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INSTRUCTIONS:

  1. Separate the shallot rings and place them in a small bowl or jar.
  2. Combine the red wine vinegar, sugar, salt, and warm water in a measuring cup. Stir until dissolved.
  3. Pour the brine over the shallots. Let sit for at least 20 minutes until bright pink.
  4. Add room-temperature cream cheese to a mixing bowl.
  5. Whip on medium-high for 2-3 minutes until light and fluffy.
  6. Add chopped chives, lemon zest, salt, and pepper.
  7. Whip again for 30 seconds until incorporated.
  8. Transfer to a piping bag and refrigerate for 20 minutes.
  9. Arrange crackers on a serving board.
  10. Pipe whipped cream cheese onto each cracker.
  11. Drape smoked salmon over the cream cheese.
  12. Top with pickled shallot rings, dill, and capers.
  13. Finish with flaky sea salt.