Smoked Salmon with Herbed Cr�me Fra�che
Source of Recipe
From "Sunday Brunch" by Betty Rosbottom
Recipe Introduction
"This side dish requires no cooking at all. You simply arrange slices of smoked salmon on a platter, and scatter some sliced red onion over the fish. Accompaniments include a bowl of cr�me fra�che scented with lemon, chives, and tarragon and a basket of good dark bread."
List of Ingredients
◦ � cup cr�me fra�che
◦ � teaspoon fresh lemon juice
◦ � teaspoon finely grated lemon zest
◦ 10 to 12 ounces thinly sliced smoked salmon
◦ � cup thinly sliced red onion (1 small onion, halved lengthwise and sliced)
◦ Freshly ground black pepper
◦ 1 � teaspoons finely chopped fresh chives
◦ 1 � teaspoons finely chopped fresh tarragon
◦ Crusty whole-wheat, multigrain, or peasant loaf made with whole-wheat flour, sliced, each slice quartered
Recipe
In a small serving bowl, whisk together the cr�me fra�che, lemon juice, and lemon zest. Cover and chill for at least 1 hour. (The herbed cr�me fra�che can be made one day ahead; cover and refrigerate.)
Arrange overlapping salmon slices on a platter. Sprinkle the onion slices over the fish and season generously with several grinds of black pepper. (The salmon can be prepared 4 hours ahead; cover and refrigerate.)
Stir 1 teaspoon of the chives and 1 teaspoon of the tarragon into the cr�me fra�che mixture; sprinkle the remaining herbs over the top of the cr�me fra�che. Arrange the bread in a napkin-lined basket. Serve the salmon on bread slices garnished with a generous dollop of cr�me fra�che.
Serves 6 to 8
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