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Smoked Salmon Rolls With Creme Fraiche

kshitiz.shekhar's picture
Ingredients
  Smoked salmon slices 12
  Whipping cream 1 Cup (16 tbs)
  Buttermilk 1 Tablespoon
  Alfalfa sprouts/Fresh dill 25 Gram (Small)
  Chopped dill 1 Teaspoon (Fresh)
  Freshly ground black pepper 1 Pinch
  Lemon 1
Directions

In a saucepan over low heat, warm the cream to 105 F (40 C). Remove from heat and stir in the buttermilk. Transfer cream to a bowl and allow the mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir gently every 6 - 8 hours. This takes anywhere from 8 to 36 hours. The crème fraiche is ready when it is thick with a slightly nutty sour taste. Chill the cream for several hours, then fold in the chopped dill, black pepper and a few drops habanero sauce. Spread the cream over the smoked salmon slices and put some alfalfa sprouts overlapping the edge of every salmon slice. Roll the smoked salmon in a way to get palm tree shapes. Serve in a platter for four or in 4 appetizer plates with fresh lemon wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Subtitle: 
smoked salmon with creme fraiche

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2 Comments

Joe.Bush's picture
Super cool pic. You don't need to put a English name since it is already English. This will help you in avoiding duplication.
kshitiz.shekhar's picture
I will keep in mind next time buddy.thanks for your comment.