One of our favorite food blogs, Khymos, runs a monthly event called "They Go Really Well Together." They pick two ingredients that aren't commonly used together -- but scientifically should be compatible -- and challenge bloggers to create a recipe featuring the pair. Here is our first foray into the unknown, featuring this month's pair: smoked salmon and dark chocolate.
Smoked Salmon Cigars with Dark Chocolate Mole
(2) 4.5oz packages Smoked Salmon
8oz whipped Cream Cheese
Lemon, with zest
Salt & Pepper
Dark Chocolate Cocoa Powder
Combine cream cheese, lemon and zest. Salt and pepper to taste. Fill half sheets of phyllo dough with a strip of salmon and the cream cheese mixture, rolling dough into a cigar shape. Brush top of cigars with melted butter. Bake at 350 for 10-12 minutes, or until tops are lightly browned. Dust with cocoa powder.
(6) cloves Garlic
3.5oz bar Dark Chocolate
28oz can Tomatoes
(6) dried Guajillo chiles
2tbs Pasilla chile powder
(10) Black Peppercorns
Saute onion in sesame oil. When translucent, add all other ingredients to taste. Simmer for at least 45 minutes. Strain if desired.
Shaved Dark Chocolate
Sesame Oil infused with Chiles
Serve cigar in a pool of mole, and garnish as desired.
The only knock on the dish was that the phyllo wrappers weren't quite crisp enough. Were I to make these again, I'd probably use a slightly higher temp on the cigars, crisp them in a skillet, or substitute egg roll wrappers or puff pastry. A crunchy wrapper would make this a real winner.