Food Recipes Appetizers Smoked Salmon Crisps 5.0 (2,829) 6 Reviews Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. By Thomas Keller Thomas Keller Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se. He's won James Beard Awards for Outstanding Restaurateur, Outstanding Chef, Outstanding Restaurant, Best New Restaurant, Outstanding Service, and Who's Who of Food & Beverage in America, among others including the Maîtres Cuisiniers de France Medal of Honor. Food & Wine's Editorial Guidelines Updated on August 8, 2019 Save Rate PRINT Share Close Photo: © Quentin Bacon Total Time: 45 mins Yield: 3 dozen crisps The original recipe appears in The French Laundry Cookbook (Artisan). Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche. Cook Mode (Keep screen awake) Ingredients 4 1/2 tablespoons all-purpose flour 2 teaspoons sugar 1/2 teaspoon kosher salt 1 chilled large egg white 4 tablespoons unsalted butter, at room temperature 1 tablespoon black sesame seeds 4 ounces sliced smoked salmon, finely chopped 1 1/2 teaspoons very finely chopped shallot 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish 1/4 teaspoon finely grated lemon zest Freshly ground white pepper 1/2 cup crème fraîche Directions Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy. Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 1/2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden. Let cool. In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away. Make Ahead The tuiles can be stored in an airtight container at room temperature for up to 2 days. Rate It Print