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Rec: Smoked Salmon on Rye Crisbits® with Horseradish Cream

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Joined: Dec 11, 2005


Posted to Thread #243 at 5:28 pm on Dec 27, 2005

My friends really loved this appetizer that I put together. The baked Crisbits® are thin, crisp, and have a nice consistency. I used Wolfgang Puck’s recipe for the horseradish cream that he uses as a topping on his eggs en Cocotte that also consists of salmon.

Rye Crisbits®

1 loaf of Arnold Real Jewish Rye (seedless, melba thin)
melted butter
fresh dill chopped for garnish

Horseradish Cream

Wolfgang Puck Makes It Easy: Deliciously Simple Recipes for Your Home Kitchen
Rutledge Hill Press

“- - - put the remaining ½ cup heavy cream in a mixing bowl and, using a handheld mixer or a whisk, whip until it forms soft peaks when the beaters are lifted out. Stir in salt, white pepper, and horseradish to taste.”

I used:
1/4 tsp. salt
1/4 tsp. white pepper
1 tsp. + more to taste very well drained prepared horseradish (Kelchner’s)


Preheat oven to 425° F. Using a 2-5/8” round cookie cutter, cut two circles from each slice of bread. Brush lightly with melted butter. Place rye circles on a large baking sheet and bake for about 5 minutes or until they are slightly browned around edges. Remove to cool.

Prepare horseradish cream. Top Crisbits with slices of salmon to fit and top with a dollop of horseradish cream and garnish with chopped dill.

Crisbits® is my unregistered trademark…

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