Salmon Steaks with Beets and Bombolini

Thursday 19 September

We had gotten a nice bunch of beets from Findlay Market, and at some point when the oven was on, roasted them, thinking to make a beet, feta and walnut salad, like one we had seen at Fresh Table.  We found a good recipe for that, but in the meantime, Holt had become entranced with a recipe for bombolini, little puffs filled with gorgonzola cheese.  

So we modified the beet recipe by making it with toasted walnuts and no feta, because of the cheese in the li'l' puffs.  Here's the recipe for them.  

Note that it needs about 1/4 to 1/2 cup more flour.  The dough is a basic brioche and so it is very soft, slightly sticky, and pillowy.  

I'd make 'em even smaller (divide dough into 24) and experiment with fillings.

The beets were wonderfully enriched by the caramelized onions, and the savory bombolini were so good we ate them all, though really they would have served four at least.  

We had them with a very plain fried salmon steak, because all the other flavors were dancing around like crazy.