Smoked Salmon Popper Forks
Chef Brian Massie of Fix at the Bellagio-Las Vegas, NV
Adapted by StarChefs

*The key to these simple salmon poppers is an eye-catching presentation in which the poppers are served atop a tray of vertical forks. Chef Massie had his own fork tray custom made, but with a little creativity you can achieve the same effect by standing up the forks in half a watermelon.

Yield: 8 Servings

Ingredients:

• 8 slices of salmon gravlax, cut to 2 inches square
• 1 cup reserved salmon gravlax, chopped
• 1 cup whipped crème fraiche
• Zest of 1 lemon
• 1 teaspoon chopped dill
• Salt and pepper to taste
• ½ ounce caviar

Method:
Lay plastic wrap on the table and place the 8 slices of gravlax on top. Cut the plastic into squares, leaving 2 inches on each side of the salmon. Mix all remaining ingredients except caviar together, being careful not to deflate the crème fraiche.

Dollop the mixture on top of the flat gravlax and carefully pick up corners to form into a ball, tightly wrapped in the plastic wrap. Chill until set. Carefully remove plastic and garnish top with caviar. Serve with blini on the side.