California Wild Rice Galettes with Smoked Salmon
and Caper Tartar Sauce
Makes 4 servings
Caper Tartar Sauce: Makes about 1/4 cup
In a small bowl, combine mayonnaise, capers, shallot, fennel seed, and pepper. Cover, and chill.
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.
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice