Smith's Food and Drug

Smith's Chef Jeff: Jack O Lantern Smoked Salmon Bites

Mini buttermilk pancakes topped with lemon dill crème fraîche and cold smoked salmon make these playful Jack O Lantern bites an easy Halloween appetizer. Save this smoked salmon appetizer for Halloween parties and spooky gatherings.

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INGREDIENTS
▶ Jack O Lantern Salmon Bites
• 12 Simple Truth® Protein Buttermilk Mini Pancakes, prepared and cooled
• 8 oz Private Selection® Farm Raised Norwegian Atlantic Salmon Pre Sliced Cold Smoked Traditional
• 1/2 cup Vermont Creamery® Crème Fraîche Cultured Cream
• 1 tsp fresh lemon zest
• 1 tsp fresh lemon juice
• 1 Tbsp finely chopped Simple Truth Organic® Baby Dill
• 1/2 tsp Private Selection® French Recipe Dijon Mustard
• Pinch Kroger® Coarse Kosher Salt
• Private Selection® Tellicherry Black Peppercorns, freshly ground, to taste
• 6 to 8 Kroger® Large Pitted Ripe Black Olives
• Small piece fresh green bell pepper
• Simple Truth Organic® Baby Dill, optional garnish

DIRECTIONS
▶ Make the Crème Fraîche
Mix crème fraîche, lemon zest, lemon juice, dill and Dijon. Season lightly with salt and pepper. Chill until ready to assemble.

▶ Cut the Pumpkins
Lay salmon slices flat. With a round cookie cutter slightly smaller than the pancakes, cut 12 salmon rounds.

▶ Make the Faces
Cut black olives into tiny triangles for eyes and noses and thin pieces for mouths. Cut green bell pepper into tiny stem shapes.

▶ Assemble
Spread or pipe about 2 tsp lemon dill crème fraîche onto each cooled pancake. Top with a salmon round, then add an olive face and green pepper stem.

▶ Serve
Arrange on a platter and garnish with fresh dill if desired. Keep chilled until shortly before serving.

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