Seriously Simple: Ring in New Year with Seriously Simple appetizers
8 medium shallots, thinly sliced
12 French baguette slices or Carr's water biscuits
6 slices good-quality smoked salmon, each halved lengthwise
1. Make the sauce by combining creme fraiche, dill weed, salt, pepper and lemon juice in a small bowl. Stir to blend well. Taste for seasoning and set aside.
2. Heat the oil and butter in a large skillet over medium-high heat. Add the shallots and saute for 3 to 5 minutes, or until crisp and golden brown, stirring the shallots to make sure they don't burn. Drain on paper towels and then transfer to a small bowl and set aside. (You can do this 3 hours ahead.)
3. To assemble the dish: Arrange the bread or crackers on a platter. Place a small spoonful of dilled sauce on each. Arrange a salmon slice, rolled up to look like a rose, on top of each bread slice or cracker. Top with a dollop of the dilled sauce and sprinkle with the crispy shallots.
Tuna Tartare
Serves 6.
1 pound fresh sushi grade tuna, cut into 1/2-inch pieces
1 teaspoon grainy mustard
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