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Recipe Detail Page
Gin-Mopped Salmon on Oat Biscuits
Holiday 2009
London dry gin is not a brand but a type of gin that is the most delightful in terms of botanical flavours. Together with a touch of sweet vermouth, the two impart a delicious flavour and crust to salmon. These oat biscuits are also scrumptious simply with cheddar cheese.
Makes 24 nibbles
Oat Biscuits
½ cup (125 mL) quick-cooking oats
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) lightly packed brown sugar
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) baking soda
½ cup (125 mL) unsalted butter, softened
1 egg white
Salmon
12 oz (375 g) boneless, skinless salmon fillet
2 tbsp (25 mL) London dry gin
2 tbsp (25 mL) sweet vermouth
¾ cup (175 mL) sour cream
¾ tsp (4 mL) dried tarragon leaves
2 to 3 handfuls baby spinach leaves
1. To make biscuits, whirl oats in food processor until fine. Add flour, sugar, salt and baking soda; whirl to combine. Cut butter into several chunks; whirl until mixture resembles fresh bread crumbs. Whirl in egg white.
2. Turn moist crumbs onto waxed or parchment paper. Pressing firmly, form into a log about 8 inches (20 cm) long. Roll tightly in waxed paper, twisting ends to help shape a smooth cylinder. Refrigerate 30 to 60 minutes or until just firm enough to slice. (Dough holds longer, up to 2 days, but becomes too stiff. Let rest at room temperature for 30 to 45 minutes before slicing.)
3. Preheat oven to 375°F (190°C).
4. Slice dough a scant ¼ inch (0.5 cm) thick. Lay rounds slightly apart on parchment-lined baking sheet. Bake 15 minutes or until lightly browned at edges. Slide parchment paper directly onto cooling rack; cool before lifting oatcakes. Store airtight for up to a week or freeze.
5. To broil salmon, place skin-side down on baking sheet lined with foil for easy clean-up.Preheat broiler until very hot.
6. Meanwhile stir gin with vermouth. Using a pastry brush, mop about a third over surface of salmon. Grill salmon close to glowing broiler for 3 minutes. Mop with more gin mixture. Continue broiling another 3 minutes. Mop with the last of gin mixture. Continue broiling for another 3 minutes or until a fork pushing apart salmon at thickest point reveals mostly opaque flesh with just a touch of remaining deep pink. Salmon top is appetizingly browned. Salmon can be served warm or promptly covered and chilled for up to a day.
7. Stir sour cream with tarragon. To assemble nibbles, cut salmon into pieces to fit size of oatcakes. Lay spinach leaf on each oat cake; top with a piece of salmon and a dab of tarragon cream. Serve right away.
Makes 24 nibbles
