Smoked Salmon with Lemon-Chive Shortbreads

Suggested wine: riesling; pinot grigio

These may seem like fussy little appetizers, but they’re not. What I like to do is make the dough, roll out and cut the shortbreads, then freeze the unbaked cookies. In a pinch, when company is coming, I’ll put a couple dozen on a baking sheet straight from the freezer and have instant hors d’oeuvres. The herbed cream cheese is a snap to mix together, or you can buy a goodquality herbed blend from the local deli where you buy lox. This recipe makes plenty for a large cocktail party, or you can pull out a dozen or so at a time for a dinner party.

MAKES ABOUT 60 SHORTBREADS; SERVES 20 AS AN APPETIZER

Lemon-Chive Shortbreads

• 1 cup all-purpose flour
• 3 tablespoons medium-grind cornmeal
• ½ teaspoon kosher or sea salt
• 2 tablespoons finely snipped fresh chives
• Grated zest of 1 lemon
• ½ cup (1 stick) unsalted butter, softened 30 minutes at room temperature, cut into small cubes
• 4 ounces goat cheese, crumbled

• 4 ounces cream cheese, at room temperature
• ¾ teaspoon freshly ground pepper
• 2 teaspoons minced fresh dill, plus more for garnish
• 10 ounces thinly sliced smoked salmon (lox)
• All-purpose flour for dusting

In a food processor fitted with the metal blade, combine the flour, cornmeal, and salt. Pulse several times to combine. Add the chives and lemon zest and pulse twice to combine. Distribute the butter and goat cheese evenly over the flour mixture. Pulse just until the dough forms a ball. Transfer the dough to a piece of plastic wrap, flatten into a disk, wrap well, and refrigerate for at least 1 hour before rolling.

Meanwhile, in a small bowl, blend together the cream cheese, pepper, and the 2 teaspoons dill. Cover and refrigerate. Cut the salmon slices into l-by-1½-inch strips. Roll the strips into little tubes and arrange on a plate ready to assemble the appetizers. Cover and refrigerate.

Position the oven racks in the center and lower third of the oven. Preheat the oven to 3SO°F. Have ready 2 nonstick or parchment-lined rimmed baking sheets. On a lightly floured work surface, using a rolling pin lightly dusted with flour, roll the dough ⅛ inch thick. Cut out shortbreads with a 1¼-inch-diameter cookie cutter and place ½ inch apart on the baking sheets. Gather the unused pieces of dough, reroll, and cut additional shortbreads until all the dough is used. Bake until lightly browned, 20 to 25 minutes. Let cool on wire racks.

To assemble, using a table knife, dab a small amount of the herbed cream cheese in the center of each of the shortbreads. Place a piece of salmon on top and garnish with a tiny sprig of dill. Arrange on a serving platter. Serve immediately, or loosely cover and keep at room temperature for up to 1 hour.

COOK’S NOTE

These shortbreads are best when baked the day of serving. They freeze well unbaked. Roll and cut out the cookies, layer between sheets of waxed paper, and freeze in a covered container. The shortbreads can be made up to 1 month in advance. Bake without thawing, allowing for a slightly longer baking time. Alternatively, the dough can be made 2 days in advance, wrapped tightly, and refrigerated.