2 small (2-inch diameter) yellow or Chioggia beet, peeled and rinsed
4 ounces 1/3-less-fat cream cheese, softened
1 tablespoon finely minced shallot
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
4 ounces smoked salmon, cut into 16 long strips
1 1/2 teaspoons salmon caviar
fresh dill sprigs
How to Make It
Use a mandoline to cut beets into very thin slices to yield 16 good pieces. Snip edges off sides of beet slices to form squares.
Place cheese in a small bowl. Stir in shallot, rind, and juice.
Spread about 1/2 teaspoon cheese mixture on end of one salmon strip; flip salmon over and on top of cheese mixture. Dollop with another half teaspoon cheese; flip strip over cheese again and dollop with another 1/2 teaspoon cheese. (So you have the effect of that ribbon-style Christmas candy; strip folding on top of itself.) Top final cheese mixture with four or five caviar eggs and a tiny bit of dill. Set stuffed salmon strip on one beet square. Repeat procedure with remaining salmon strips, cheese, caviar and beet squares. Cover and refrigerate in a single layer until ready to serve.