Smoked Salmon on Onion Garlic Sticks

Kerry Sear, chef-owner of Cascadia Restaurant in Seattle, Washington

Preheat oven to 375F. Combine butter, garlic and water in a saucepan over medium-high heat and bring to a boil. Remove from heat and add flour a little at a time, starting by making a paste and gradually folding it into the mixture. Return to heat and gather dough into a ball. Set aside to cool and then add eggs, one at a time, using hands to mix if necessary. Scoop dough into a pastry bag fitted with a plain tip. Pipe out 3-inch sticks onto a baking sheet. Sprinkle with onion and salt. Bake at 375°F for 15 to 20 minutes, until golden brown. Cool sticks, remove from baking sheet, and then wrap with salmon. Serve standing up in a glass garnished with mixed greens.

Wine Recommendations: Sommelier Jake Kosseff likes the Argyle 1989 Late Disgorged Brut sparkling wine for its yeastiness and intensity; he says that it doesn’t get lost in the tanginess of the salmon, garlic and onions. Other great pairings for this dish, says Kosseff, are young Washington Sauvignon Blancs with body and intense fruit, such as those by Chateau Ste. Michelle and Arbor Crest.

Ingredients
  • 2 ounces unsalted butter
  • 1/2 teaspoon puréed garlic
  • 1 1/2 cups water
  • 1 1/2 cups all-purpose flour
  • 3 eggs
  • 1 ounce dried onion flakes, soaked in water
  • salt
  • 3 ounces smoked salmon, thinly sliced
Directions

Preheat oven to 375F. Combine butter, garlic and water in a saucepan over medium-high heat and bring to a boil. Remove from heat and add flour a little at a time, starting by making a paste and gradually folding it into the mixture. Return to heat and gather dough into a ball. Set aside to cool and then add eggs, one at a time, using hands to mix if necessary. Scoop dough into a pastry bag fitted with a plain tip. Pipe out 3-inch sticks onto a baking sheet. Sprinkle with onion and salt. Bake at 375°F for 15 to 20 minutes, until golden brown. Cool sticks, remove from baking sheet, and then wrap with salmon. Serve standing up in a glass garnished with mixed greens.

Published on June 24, 2010
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