Smoked salmon rolls with creme fraiche Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
Main IngredientFish
Ingredients
12 slices smoked salmon
1 cup whipping cream
1 tbsp. buttermilk
1 small package alfalfa sprouts (or fresh dill)
1 tsp. chopped fresh dill
few drops green habanero sauce (optional)
1 pinch freshly ground black pepper
1 lemon.
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
Comments: 2 |
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kshitiz shekhar says :
I will keep in mind next time buddy.
thanks for your comment.
Posted on: 21 June 2007 - 12:03am