California Wild Rice Galettes with Smoked Salmon
and Caper Tartar Sauce

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“I love California wild rice because it is a unique option for many of my vegetarian and vegan clients. With a little creativity it is a great grain to use in catering fare”

~Chef Michael Compean~
Valencia, California

Makes 4 servings

 


Ingredients:
  • 3 tablespoons olive oil, divided
  • 1/3 cup California wild rice
  • 2 1/2 cups water, divided
  • 1/4 cup uncooked polenta
  • 1/8 teaspoon salt
  • 3 tablespoons shredded fontina cheese
  • 3 ounces sliced smoked salmon
  • Caper Tartar Sauce (recipe follows)
  • Garnish: fresh dill sprigs


Caper Tartar Sauce:  Makes about 1/4 cup
  • 3 tablespoons light mayonnaise
  • 1 Tablespoon minced capers
  • 1/2 teaspoon minced shallot
  • Pinch fennel seed
  • Pinch ground black pepper

In a small bowl, combine mayonnaise, capers, shallot, fennel seed, and pepper. Cover, and chill.

Cooking Instructions:

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add California wild rice, and cook, stirring frequently, for 1 minute. Add 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

Increase heat to medium, and stir in polenta and salt. Gradually stir in remaining 1 cup water as polenta absorbs it. Once all water is absorbed, remove from heat and stir in fontina cheese. Let cool for 10 minutes.
Line a 9-inch baking dish with heavy-duty plastic wrap. Pour rice mixture into prepared dish, spreading to 1/4-inch-thickness. Cover, and chill for 30 minutes.
Cut 4 (1 1/2-inch) circles from wild rice.

In a large nonstick skillet heat remaining 2 tablespoons olive oil over medium heat. Add rice galettes and cook for 40 seconds on each side or until crispy. Let cool for 4 minutes.
To serve, top each galette with 1 slice smoked salmon and 1/8 teaspoon Caper Tartar Sauce. Garnish with fresh dill sprigs, if desired.



Created by : Chef Michael Compean, Caterer Valencia, California
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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