Smoked Salmon Dolmades with Lemon Caper Beurre Blanc

Opa!  This is a fun recipe that gave us an opportunity to use a few fresh items grown right in our backyard.  For our Dolmades (stuffed grape leaves) we gathered fresh grape leaves, parsley, and had a few lemons left on the tree to use.


Ingredients:

• About 40 to 50 palm sized grape leaves 
• 2 whole lemons
• 3 ounces smoked salmon
• 1 cup long grain white rice
• 1/4 cup chopped parsley
• 1/2 cup finely diced onion
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon finely chopped capers (drained and rinsed) 
• 1 medium shallot finely chopped
• 8 ounces white wine
• 12 tablespoons cold unsalted butter (cubed)
• 1 tablespoon heavy cream

1. To use fresh grape leaves:
In the spring or early summer when leaves are still tender.  Select young, whole, palm sized leaves. (Only use leaves that have not been sprayed with any pesticides).  Pick approximately 40 to 50 leaves, wash in cold water and trim the stems off using scissors.  Place cleaned leaves in a large pot and blanch with boiling water for about 15 minutes.

 

2.  The Stuffing:

To make the stuffing, heat 2 tablespoons of olive oil in a large saucepan over medium heat.  Add 1 cup of rice and 1/2 cup of diced onions, stir frequently.

When the onions become slightly translucent, add 2 cups of hot water to the pan and stir until all the water has been absorbed.  Add 1/4 cup of chopped parsley and the zest and juice of 1 lemon.

Add 3 oz of chopped smoked salmon (check for bones).  The rice will be under cooked at this stage, but will finish it's cooking process in the oven. 

3.  Stuffing the leaves:

 
                                    Place a leaf onto a plate with the veins facing up towards you.

           Depending on the size of the leaf, place about 1 or 2 teaspoons of filling in the middle of the leaf.

 Fold the stem end up and over the filling and then fold both sides towards the middle (just like you would for an egg roll).  The rice will expand during cooking so make sure the roll is snug, but not overly tight.

Place the rolls into an oiled dutch oven or oven safe dish.  Place the rolls in the bottom of the dish with the seam side down, and gently pour 2 cups of hot water over the rolls.

 Cover and bake in a preheated  350 degree oven for approximately 45 minutes or until all of the water has been absorbed.  Remove from the oven and let cool to room temperature.


4.  Lemon Caper Beurre Blanc:

Combine 1 finely chopped shallot, 2 tablespoons of lemon juice and 8 oz of white wine in a saucepan over high heat, stirring frequently until  liquid has reduced down to 2 tablespoons.

    Whisk in 1 tablespoon of heavy cream and reduce heat to low.  Add in 1 cube of cold butter at a time.

Continue whisking butter until completely emulsified and the sauce has reached a rich consistency.  Add finely chopped capers.  Stir, and drizzle over room temperature dolmades.