Fresh sage and browned butter pair perfectly in a classic noodle kugel for holiday gatherings. The cucumber slices for these smoked salmon canapés are even better when left to pickle in the refrigerator for at least a day.
Browned Butter–Sage Kugel
MAKES 18
Ingredients
- ½ cup unsalted butter
- ¼ cup chopped fresh sage leaves
- 1 clove garlic, minced
- 8 ounces wide egg noodles
- 1½ cups sour cream, room temperature
- 1¼ cups cottage cheese, room temperature
- ¾ cup coarsely grated Parmesan cheese, divided
- 4 large eggs, room temperature
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- Garnish: additional fresh sage leaves
Instructions
- Preheat oven to 350°. Spray an 8-inch square baking pan* with cooking spray.
- In a medium saucepan, melt butter over medium heat. Add sage and garlic; cook until butter turns a medium-brown color and has a nutty aroma, 7 to 10 minutes. Remove from heat, pour into a medium or large heat-safe bowl, and let cool slightly.
- Bring a pot of salted water to a boil, and cook noodles according to package directions until al dente. Drain.
- To browned butter, whisk in sour cream, cottage cheese, ½ cup Parmesan cheese, eggs, parsley, salt, and pepper. Stir in cooked noodles. Pour noodle mixture into prepared baking pan, and spread evenly. Sprinkle remaining ¼ cup Parmesan cheese over noodles.
- Bake until lightly golden brown and an instant-read thermometer inserted in the center registers between 165° and 175°, 30 to 35 minutes. Let cool in pan for 30 minutes.
- Turn out of pan onto a cutting board. Trim and discard edges to create a 6-inch square. Cut square into 9 (2-inch) squares. Cut each 2-inch square in half diagonally to create 2 triangles. Serve warm.
- Just before serving, garnish with additional sage leaves, if desired.
Notes
*If an 8-inch square baking pan is not available, use a 9-inch round baking pan.
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Smoked Salmon and Pickled Cucumber Canapés
MAKES 8
Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1½ teaspoons chopped fresh chives
- ¼ teaspoon fresh lemon zest
- 1 pinch fine sea salt
- 4 slices pumpernickel bread, toasted
- Pickled Cucumber (recipe follows)
- 8 (3x1-inch) slices smoked salmon*
- Garnish: additional chopped fresh chives
Instructions
- In a small bowl, stir together mayonnaise, sour cream, chives, lemon zest, and salt. Cover and refrigerate for up to a day until ready to use.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices to create 4 (3x2-inch) rectangles. Cut each bread rectangle into 2 (3x1-inch) rectangles.
- Spread approximately 1 teaspoon mayonnaise mixture in an even layer onto each bread rectangle. Top each with 4 Pickled Cucumber slices and a smoked salmon slice.
- Garnish with additional chives, if desired. Serve immediately.
Notes
*It’s easier to cut the salmon if it’s partially frozen.
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Pickled Cucumber
Ingredients
- 16 thin slices* English cucumber, halved
- 1 tablespoon distilled white vinegar
- 1½ teaspoons granulated sugar
- ½ teaspoon vegetable oil
- 1 dash fine sea salt
Instructions
- In a medium bowl, toss together cucumber, vinegar, sugar, oil, and salt. Cover and let stand for at least 1 hour or refrigerate for up to 3 days.
Notes
*We used a mandoline on the lowest setting.
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