If you love raclette like I do, you've already pulled your raclette grill out and it's sitting comfortably smack-dab in the middle of your dining table, just cuz it's November. It's amazing how versatile a cooking apparatus it is. I'm discovering all kinds of interesting ways to make yummy little morsels.
I recently came across an recipe using Smoked Salmon with a raclette grill instead of the typical charcuterie like my favorites: salami, prosciutto and Serrano ham.
Ingredients:
Smoked salmon, thinly sliced
Neuchatel or cream cheese
dill
fresh Spinach leaves
French baguette
Essentially, all you do is slice your baguette which you can toast on the top of your raclette grill. Feeling extravagant?-- Brush the grill first with garlic infused olive oil. Then, put about an ounce of cream cheese, a bit of smoked salmon, spinach and fresh dill in the coupelle to melt in the lower half of the grill . When melted, scrape the cheese mixture onto your grilled bread which now, has been transplanted to your plate. Dust with some ground nutmeg if it's convenient, and there you have it, yummy tapas for Friday night! Serve with a lovely white wine or rose.
Let's see... I might try scallops and scampi with pasta next.
