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Smoked Salmon with Lemon Crème Fraîche

Smoked Salmon with Lemon Crème Fraîche

Ingredients

  • 3/4 cup crème fraîche or sour cream
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon (scant) finely grated lemon peel
  • 12 ounces thinly sliced smoked salmon
  • 1/4 cup thinly sliced red onion
  • 1 1/2 teaspoons finely chopped fresh chives, divided
  • 1 1/2 teaspoons finely chopped fresh tarragon, divided
  • Dark, wheat, or multi-grain bread, sliced, each slice quartered

Recipe Preparation

  • Whisk crème fraîche, lemon juice, and lemon peel in small bowl. Cover and chill. DO AHEAD Can be made 1 day ahead. Keep chilled.

  • Overlap salmon slices on platter. Sprinkle onion slices over. Sprinkle freshly ground black pepper over. DO AHEAD Can be made 4 hours ahead. Cover and chill.

  • Stir 1 teaspoon chives and 1 teaspoon tarragon into crème fraîche mixture; sprinkle remaining herbs over. Serve salmon with lemon crème fraîche and bread.

Recipe by Betty Rosbottom,

Nutritional Content

One serving contains the following: Calories (kcal) 97.2 %Calories from Fat 51.9 Fat (g) 5.6 Saturated Fat (g) 3.0 Cholesterol (mg) 24.8 Carbohydrates (g) 1.3 Dietary Fiber (g) 0.1 Total Sugars (g) 1.0 Net Carbs (g) 1.2t Protein (g) 8.6Reviews Section

Crème fraîche recipes

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Exquisite Smoked Salmon Tartare, Crème Fraîche and Lemon Emulsion

This is another one my of my client's favorite recipe of all time back in 2003 when I was making gastronomical events. I am excited to share this exquisite salmon recipe. I learned this famous recipe at Le Caveau, a 50 year French Cuisine Restaurant back in Montreal in 1999. It will be a success as an entry for your dining event, I guarantee! The wine pairing is below as well.

Ingredients

  • 12 slices smoked salmon
  • 15 ml (1 tbsp) of chopped capers
  • 5 small sour pickles chopped
  • 5 ml (1 tsp) of sweet pickle relish
  • Lemon zest and juice of half a lemon
  • Zest of half an orange
  • 1 shallot, finely chopped
  • A handful of chopped parsley
  • 30 ml (2 tbsp) of chopped dill
  • 15 ml (1 tbsp) of cold-pressed extra-virgin olive oil
  • 5 gr (1 tsp) MCHEF® ORGANIC THAILAND
  • 125 ml (1/2 cup) crème fraiche or sour cream
  • Decoration of alfalfa and 4 purple orchids

Preparation

Chop the smoked salmon slices and place in bowl. Add chopped capers, chopped pickles, relish, MCHEF® ORGANIC THAILAND, lemon and orange zest and lemon juice. Add chopped shallots, parsley and dill. Drizzle with olive oil. Season with black pepper.

2. On small plates, place tartar with a ice cream scooper to hold form. Add tiny handfuls of alfalfa for decoration and a pretty flower if you have some. Spoon crème fraiche or sour cream on the side. A real treat! Enjoy!

For the wine pairing, I recommend a full bodied white wines: As a general rule, rich oily fish like salmon pair wonderfully with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy and White Pinot Noir. No red please! Bon appétit!


How do you make creamy Smoked Salmon Pasta?

Full recipe card with measurements is below.

First boil the pasta in salted water. Cook the peas in the same water and drain everything together.

Then tip the pasta and peas back into the same pot for minimal dishes.

Stir in the crème fraîche and lemon juice, and lastly gently fold in the salmon and dill.

Award yourself a medal, you're done.

What can I use instead of Crème Fraîche?

Crème rraîche (pronounced Krem Fresh) is basically French sour cream, but is thicker, richer and tastes less tangy than the version we use.

It also has a higher fat content, which makes it perfect for cooking, since it's less likely to curdle.

Regular sour cream makes a great substitute for crème fraîche - and you can use it in a ratio of 1:1.

Heavy cream (aka double cream) also makes a nice alternative. You may not need quite as much, so you should add it slowly and stop when the pasta feels 'saucy' enough.

Yogurt won't work as well in this recipe since the fat content is much lower and it may split when added to the hot pasta.

What other substitutions to the recipe can I make?

I used farfalle pasta but this dish is also great with tagliatelle or spaghetti. Any pasta shapes work.

I didn't add parmesan cheese to my dish but you absolutely could if you're a big fan.

If you love creamy salmon dishes have you tried my Salmon with Spinach Cream Sauce For something slightly different you may also enjoy Coconut Cream Salmon with Tomatoes.


Recipe: Smoked Salmon Bagel Bites with Lemon-Dill Crème Fraîche

Directions: Make the lemon-dill crème fraîche first so it can refrigerate. In a small bowl, mix the crème fraîche, dill, chives and lemon juice. Season with salt and pepper, and refrigerate for 15-20 minutes. You can also put it into the freezer for a few minutes.

Lay out the chips on the serving tray you will be using. Carefully pull up one slice of salmon at a time and with your hands, tear into small pieces to top off each chip. With a small spoon, dab a bit of the crème fraîche onto each chip. Keep in mind it will soften and spread a bit as it warms to room temperature, so keep the dollops small.

Top each chip with bits of dill and chives.

Note: Substitute cucumber slices for the chips for a gluten-free, low-carb version.

Per chip: 153 calories, 5 g fat (0 g saturated fat), 6 mg cholesterol, 124 mg sodium, 17 g carbohydrates, 0 g dietary fiber, 2 g sugar, 8 g protein


Posted on 10 August, 2012

If you’ve ever ventured to the Kingston Old Bus Depot Markets on a Sunday, or out to Fairbairn just behind the Canberra Airport, you may have come across the amazing array of food from Divine & Delicious.

From cakes, slices and biscuits to gourmet salads, paninis, wraps and sandwiches, it’s all ridiculously yummy.

So, we’re absolutely chuffed that the creative force behind Divine and Delicious, Alison Tolley, has come on board HerCanberra and will be sharing a range of tempting recipes.

Today, we kick off with Zucchini Fritters with Smoked Salmon, Capers & Lemon Crème Fraiche – absolutely perfect as a light lunch or you can make petite versions to serve as a canapé with drinks.

what you need

1 medium zucchini – coarsely grated & squeezed out

2 teaspoons of baking powder

1 large egg – lightly beaten

Salt to taste – not too much

Vegetable oil – for frying

1/3 cup of crème fraiche ( or sourcream)

In a medium bowl, sift the flour with the baking powder, salt & pepper to taste. Add the squeezed out grated zucchini, milk and egg and stir until smooth. Let the batter rest at room temperature for 20mins.

In a frypan, heat 1cm of vegetable oil until hot, add a kitchen spoon full of batter at a time into the hot oil, without crowding. Turn the oil down slightly and cook till golden brown (a couple of minutes on each side). Drain the fritters on paper towel.

To make lemon crème fraiche add the zest of half a lemon and 1tsp of the lemon juice with freshly ground pepper.

Top each fritter with a lemon crème fraiche, place a few pieces of smoked salmon on each fritter, top with a bit more lemon crème fraiche, capers and a sprig of fresh dill & cracked pepper.

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Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil. Place thyme sprigs and sliced lemon in a pile in the center of the baking sheet large enough to hold the salmon. Rub salmon on all sides with olive oil and season with salt and pepper. Place salmon on top of thyme/lemon bed and transfer to oven. Roast until the internal temperature registers 125 to 130°F on an instant read thermometer for medium-rare or 140°F for medium, 15 to 25 minutes. Remove from oven and allow to rest at least 5 minutes, or allow to cool to room temperature.

Stir together the thyme leaves, lemon juice, lemon zest, preserved lemon (if using), and crème fraîche. Season with salt and pepper. Serve the salmon either hot or at room temperature with the lemon sauce.


If you’d prefer not to cook with wine, you’re welcome to use lemon-infused water or white grape juice instead. But keep in mind that the alcohol in the wine evaporates while the salmon is in the oven.

Note that fresh dill is a must in this recipe. Using dried dill won’t give you the same results.

Lastly, be sure to gobble up the crispy salmon skin. Many people don’t realize that it’s safe to eat salmon skin — and that it tastes absolutely amazing!


Recipe: Smoked Salmon Mini Bagels hors d'oeuvre

Instructions: Make the lemon-dill crème fraîche first so it can refrigerate. In a small bowl, mix the crème fraîche, dill and lemon juice. Season with salt and pepper and refrigerate until later. If it&rsquos runny, you can also put it into the freezer for a bit.

Chop some extra dill to use as a garnish later.

Lay out the chips on the serving tray you will be using. Carefully pull up one slice of salmon at a time and tear into small pieces to top off each chip.

With a small spoon, dab a bit of the crème fraîche onto each chip. Keep in mind it will soften and spread a bit as it warms to room temperature, so keep the dollops small.

Top each chip with bits of dill and chives. Voila!

Tip: The chips will get a bit soggy after a while, so this is not a great choice for an hours-long presentation or to keep replenishing throughout the night.

Per serving: 908 calories, 45 g fat (20 g saturated fat), 19 mg cholesterol, 1302 mg sodium, 108 g carbohydrates, 6 g dietary fiber, 6 g sugar, 25 g protein


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