Following my Vintage Airplane Baby Shower post yesterday is the first recipe from the brunch menu: Smoked Salmon Bites with Horseradish and Caper Cream Sauce. This recipe was so delicious and easy to put together, and turned out to be the most versatile of my shower dishes, since I used the remaining leftovers to create a new dish the next day!
I used a few different inspirations to compile this recipe, and the end result was just perfect. The sauce was thick and creamy with a nice bite of horseradish and a vinegary tang from the capers. Garnished with plenty of green scallions, it carried a subtle onion flavor which balanced the subtle smokiness of the salmon.
The base of the stack was made from crescent rolls. Yes, I’ll admit it. I used crescent rolls. They served their purpose very well, and added a nice buttery flavor to the bites. I simply rolled out the crescent rolls into a long rectangular shape and gently pressed them back together where they began to separate at the seams. They cooked perfectly following the cooking instructions on the outside of the package. Once removed and cooled from the oven, I used a round cookie cutter to cut the rolls into bite sized rounds. They were strong enough to hold the weight of the ingredients, yet kept their soft flaky texture for the duration of the party.
The only side note that I can add is that made WAY too much of the sauce and ended up throwing a good bit of it away, so if you’re making this dish for a party smaller than about 15 people, I would go ahead and half the recipe. Other than that, it was certainly a winner, and most certainly a recipe that I plan to use again in the future! Enjoy
- 12 oz sliced smoked salmon
- 2 packages crescent rolls
- ½ cup mascarpone cheese, room temperature
- ½ cup sour cream
- 4 tbsp capers, rinsed, drained, and chopped
- 2 tbsp prepared horseradish, more or less to taste.
- Salt and Freshly ground pepper, to taste
- Handful of chopped green onion, dark green parts only
- Unroll crescent rolls onto a cookie sheet, pressing down gently on seams if they begin to separate. Bake according to package instructions.
- Meanwhile, combine the mascarpone, sour cream, chopped capers, prepared horseradish, salt, and freshly ground pepper to taste. Add the horseradish gradually, until desired flavor is reached, around 2 tbsp. If the sauce is too thick add a bit more sour cream. Cover and refrigerate until ready to use.
- Remove crescent rolls from oven and allow to cool. Using a circular cookie cutter, make round bite sized shapes, trying to avoid the seams, where possible.
- Layer smoked salmon on circular crescent, about 3 slices should be sufficient. Top with a dollop of the cream sauce and garnish liberally with the chopped green onion. Season lightly with salt and freshly ground pepper.
- Serve right away.
Sharing is caring