I’m spending the holidays with my extended family in Chicago. My daughter Molly’s father-in-law Vince is Italian, and we will be observing The Feast of the Seven Fishes on Christmas Eve.
The Feast of the Seven Fishes is a traditional Italian Christmas Eve meal consisting of seven different seafood dishes. It was originally a period of abstinence to commemorate the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus.
This will be part of my contribution to the Feast.
Yield: 12 to 18 servings
1/2 cup sour cream
1/2 cup fresh cream cheese, at room temperature
1 tablespoon honey
1 tablespoon finely chopped fresh dill leaves
2 tablespoons chopped fresh chives
1 tablespoon chopped lemon zest
Freshly ground white pepper
6 large slices smoked salmon
36 toasted bread rounds or squares
8 ounces caviar
Garnish: 36 sprigs fresh dill, sour cream
In a mixing bowl, combine the sour cream, cream cheese, honey, dill, chives, and lemon zest. Mix well. Season with salt and pepper.
Place the slice of salmon on a piece of plastic wrap, with the small end closest to you, on a flat surface. Season the slices of salmon with the pepper. Spread some of the cheese mixture evenly over each slice of salmon. Trim ends to make even. Then, beginning at the bottom, roll up the salmon, jelly roll style, securely, pressing to close. Wrap each salmon roll in plastic wrap. Refrigerate until ready to use.
About 30 minutes before serving, place the salmon rolls in the freezer; this will make slicing easy.
To serve, using a chef’s knife, slice the salmon into 1/2-inch slices. Remove the plastic wrap and discard. Place the salmon on the toasted bread slices. Place some caviar on top of the salmon. Garnish with a sprig of dill and sour cream.