Smoked Salmon Empanada Filling
Recipe from Sonoma County's Favorite Country Market - THE JIMTOWN STORE COOKBOOK
This empanada filling is a real crowd-pleaser, and quite wonderful at brunch. Smoked salon may not seem appropriate in a Latin dish, but trust us, the flavors are both elegant and festive.
Makes about 1 1/2 cups (enough for 50 - 60 empanadas)
8 oz. *good-quality smoked salmon
1 cup ricotta cheese
2 Tbsp drained capers, chopped
2 tsp finely chopped fresh dill
1/2 tsp brine from a jar of capers
Freshly ground black pepper
- In a bowl, with a rubber scraper, blend together the salmon, ricotta, capers, dill, caper brine, and a generous grinding of pepper.
- Add a pinch of salt if you think the filling needs it (it may not).
- (The filling can be prepared up to 1 day ahead. Cover and refrigerate, returning it to room temperature before proceeding.)
Creme fraiche is nice for dipping the finished empanadas.