Smoked salmon rolls with creme fraiche Recipe

Smoked salmon rolls with creme fraiche picture

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
CuisineCourse
TasteFeel
MethodMain Ingredient
Interest Group, Healthy

Ingredients

 Smoked salmon slice12
 Whipping cream1 Cup (16 tbs)
 Buttermilk1 Tablespoon
 Alfalfa sprouts1 Small
 Dill1 Teaspoon, chopped
 Ground black pepper1 Pinch
 Lemon1

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.

Comments

kshitiz shekhar profile page

kshitiz shekhar says :

I will keep in mind next time buddy. thanks for your comment. 
Posted on: 21 June 2007 - 12:03am
Joe Bush profile page

Joe Bush says :

Super cool pic. You don't need to put a English name since it is already English. This will help you in avoiding duplication.
Posted on: 23 May 2007 - 12:05am
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