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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