Salmon Boats Recipes

Steps:

• Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.

Steps:

• In a bowl combine all the ingredients except the cucumbers.
• Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
• Run a fork lengthwise down the cucumber to make a pattern.
• Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
• Fill cucumber halves with salmon mixture.

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add remaining ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 pieces, then flatten each piece into a 4-inch square. Chill squares, wrapped in plastic wrap, until firm, at least 1 hour.
• Make barquette shells:
• Keeping remaining dough chilled, roll out 1 piece on a lightly floured surface into a 13-inch square. Arrange 12 barquette molds close together on a work surface and drape rolled-out dough over molds. Roll a lightly floured rolling pin over molds to cut dough, then lightly press into molds. Repeat with remaining dough, then prick each shell several times with a fork and chill all shells in a shallow baking pan until firm, about 30 minutes.
• Preheat oven to 375°F.
• Arrange barquette molds close together in shallow pan and cover with parchment. Put pie weights on top of parchment (over molds) and bake in middle of oven until edges of shells are pale golden,about 15 minutes. Carefully remove parchment and weights and bake shells until golden, 7 to 10 minutes more. Cool shells in molds on a rack 10 minutes, then remove from molds and cool completely.
• Prepare filling while shells bake and cool:
• Stir together onion, lemon juice, and a pinch of salt in a bowl and let stand at room temperature 30 minutes. Stir in salmon, sour cream, butter, zest, and pepper.
• Assemble barquettes:
• Fill each barquette shell with a scant teaspoon salmon mixture and top with a scant 1/4 teaspoon caviar.

Steps:

• Scoop out potato halves, leaving 1/4 inch shell; reserve shells.
• Mash removed potato, add salmon and 1/2 c.
• of the prepered sauce; mix well.
• Spoon filling back into shells.
• Place in a shallow baking dish.
• Bake at 325 degrees for 15 minutes or until lightly browned.
• Reheat remaining sauce and serve over potatoes.

Steps:

• Spread radicchio with cream cheese spread.
• Top with chives.