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1 bite · 2 chews
Off the Record
A one-inch beet-cured salmon parcel hiding a horseradish crème center
Named for the subterranean bar — 'the place to be seen and not heard'
Why this bite? Off the Record is where deals are made and never repeated. This crimson parcel hides its center — discretion you can taste.
The Story
Beneath the lobby sits Off the Record, the red-velvet bar where Washington goes to be seen but never quoted, where Pulitzer cartoonists' caricatures stare up from the coasters. This bite keeps its secrets the way the bar does: a deep-crimson beet-cured salmon parcel — the color of those plush banquettes — with a hidden horseradish center that only reveals itself once you've committed. What's inside stays inside.
Prep: 25 min (plus curing)Yield: 12 pieces
Ingredients
- Beet-cured salmon
- Crème fraîche
- Prepared horseradish
- Dill
- Pumpernickel crumb
- Lemon zest
Preparation
- 1.Cure salmon with grated beet until ruby and firm; slice thin.
- 2.Whip crème fraîche with horseradish and lemon.
- 3.Wrap a spoon of horseradish cream inside each salmon parcel.
- 4.Dust with pumpernickel crumb and dill.