Savory Lemon Herb Shortbread with Smoked Salmon and Crème Fraiche
Yields approximately 60 Hors d’Oeurves

Serve with Quivira Dry Creek Vineyard Sauvignon Blanc

1 ¼ cup all purpose white flour
2 T cornstarch
1 T white sugar
½ t kosher salt
1 scant t Quivira lemon herb salt
1 T grated lemon rind (reserve the lemon for the second part of the recipe)
6 oz butter, room temperature, not too soft, cut into 6 pieces

8 oz of sliced smoked salmon, not dry smoked
1 lemon
6 oz crème fraiche (use a rich sour cream if crème fraiche is unavailable)
2 T snipped chives for garnish

Shortbread Directions:
Pre-heat the oven to 375 degrees.
Combine the first 5 ingredients in the work bowl of a food processor and pulse to just combine. Add the grated lemon rind and the butter and pulse till well combined and the mixture starts forming a ball. Remove dough to a lightly floured board and divide in half. Place each half on a 12” piece of waxed paper and form into a cylindrical log that is approximately 12” long and ¾ inch to 1 inch in diameter. Roll the logs in the waxed paper and refrigerate 20- 30 minutes or until well chilled. Cut into ¼ inch slices and place on a parchment lined cookie sheet and bake for 8 to 10 minutes. They should be just slightly brown on the edges. Remove the pan from the oven, cool 3 minutes and remove the shortbread from the pan to a rack to cool completely. Can be made up to two days in advance and stored in an airtight container at room temperature.

Smoked Salmon Hors d’Oeurves:
Cut the salmon into small pieces just large enough to fit on the shortbreads. Place 2 pieces of salmon on each shortbread, squeeze a few drops of lemon juice on the salmon and top with a small dollop of crème fraiche and a few chives.

Chefs Note:
Shortbread crumbles so you need to make them small enough in diameter so they can be eaten in one bite. Also, if you want to make fewer shortbreads, cut and bake what you need and freeze the remaining shortbread logs wrapped in plastic. To use, place in fridge overnight and cut and bake per the recipe.

Recipe by Chef Sandra Simile