Creme Fraiche Salmon Spread Food

OVEN BAKED SALMON WITH CREME FRAICHE

Steps:

• Preheat the oven to 425°F.
• Season the salmon with the salt and pepper. Place the salmon, skin side down, in a baking dish or on a high-rimmed baking sheet. Top the salmon with the lemon slices and add the wine to the dish or baking sheet.
• Bake until the salmon is cooked through, about 12 to 15 minutes.
• In a medium bowl, mix the creme fraiche, minced shallot, and dill. Spoon over each of the salmon filets and serve.

CREME FRAICHE SALMON SPREAD

Steps:

• Bring 2 inches of water to a boil in a medium pot. Reduce heat to a simmer and season generously with salt. Add fresh salmon and poach until just cooked through, about 4 minutes. Remove with a slotted spoon and transfer to a plate. Let cool completely.
• Combine creme fraiche, shallot, and chives in a medium bowl. Add poached and smoked salmon, gently stirring until just incorporated, with some flakes of fresh salmon remaining. Season with salt and pepper. Spread can be made 1 day ahead and stored in refrigerator. Before serving, top with chives and endive. Serve with crackers.

DILL CREME FRAICHE

Steps:

• Mix all ingredients together in a bowl until combined.

SMOKED SALMON SPREAD

Steps:

• In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
• Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
• Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.

SALMON WITH GREENS & CRèME FRAîCHE

Steps:

• Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
• Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

POACHED SALMON FILLETS WITH DILL CRèME FRAîCHE

Steps:

• For Sauce:
• Place cornichons, dill and juice in small bowl and stir to blend. Add crème fraîche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
• For Salmon:
• Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.

CRèME FRAîCHE-ROASTED SALMON

Steps:

• Preheat oven to 425°F. Line rimmed baking sheet with foil.
• Place salmon, skin side down, on baking sheet; sprinkle with salt and pepper. Spread crème fraîche over salmon. Roast salmon until opaque in center, about 12 to 14 minutes. To test for doneness, cut small slit in thickest part of fillet; all but center of fillet should be opaque (salmon will continue to cook after fillet is removed from oven). Using spatula, transfer to platter.
• *Sold at most supermarkets and at specialty foods stores.

SALMON CREAM CHEESE SPREAD

Steps:

• Blend salmon and cream cheese together in a bowl.
• Stir in sour cream, green onion, dill, vinegar, salt, and pepper.
• Mix thoroughly.
• Chill for at least an hour and serve with crackers or vegetables.

COLD POACHED SALMON WITH CUCUMBER AND CREME FRAICHE SAUCE

Steps:

• Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.
• To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.
• To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.