Smoked Salmon And Basil Rolls With Crème Fraîche Food

SMOKED SALMON AND BASIL ROLLS WITH CRèME FRAîCHE

Steps:

• Place 1 salmon slice on work surface. Spread 2 teaspoons crème fraîche over salmon. Sprinkle with 2 teaspoons chopped basil. Sprinkle with pepper. Starting at 1 short end, roll up salmon slice, enclosing filling. Spread 1 teaspoon crème fraîche over top of roll; sprinkle with 1 teaspoon chopped basil. Cut roll crosswise into 5 slices (keep sliced roll together). Repeat with remaining salmon, crème fraîche, and chopped basil. (Can be made 6 hours ahead. Transfer salmon rolls to plate; cover and chill.) Arrange basil leaves on platter. Using small spatula, top each basil leaf with 1 sliced salmon roll, fanning slightly.

SMOKED SALMON ROLLS

Steps:

• Crack the eggs into a bowl and add the flour in a pile next to the eggs. Gently start mixing the eggs with a whisk and gradually start mixing in the flour until it is all incorporated. If the mixture gets a little stiff add a little milk.
• Blend in the rest of the milk and the oil and a good pinch of salt.
• Leave for at least an hour before using.
• Heat a small (39-42cm) non-stick frying pan and melt a knob of butter in it. Pour in a ladleful of batter, swirl the pan around then pour any loose batter back into the bowl it came from. You should be left with a thin pancake stuck to the pan.
• Let it cook for a minute or so, flip it over for 30secs and then slide it onto a plate. Repeat until all the batter is used - it should make about 5. Let the pancakes cool.
• Make a rectangle of 2 layers of clingfilm about 40x15cm and lay 2 pancakes on it side by side, slightly overlapping. Spread them with a thin layer of creme fraiche, lay most of the chives on top, season well with pepper and place a layer of salmon over the top.
• Use the clingfilm on 1 of the long sides to roll the pancakes up tightly like a swiss roll. Re-wrap in clingfilm and leave for at least an hour in the fridge to firm up before slicing into inch lengths.
• Serve with a dip made of the rest of the oil, lemon juice, salt and pepper. Sprinkle with the remaining chives.

POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE

Steps:

• Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
• Add eggs, flour, salt and pepper to potatoes.
• Heat oil to 350 degrees.
• Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
• Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
• Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.