Smoked Salmon Fillets With Dill Pickled Vegetables Crème Fraîche Salmon Roe Food

SMOKED SALMON FILLETS WITH DILL-PICKLED VEGETABLES, CRèME FRAîCHE & SALMON ROE

Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe image

Pickle vegetables and serve with smoked salmon for a fabulous festive starter. Keep the leftover veg in the fridge to have with cold cuts over Christmas

Provided by Diana Henry

Categories Lunch, Starter

Time 40m

Yield 6 as a starter

Number Of Ingredients 15

Ingredients

6 lightly smoked salmon fillets
15g unsalted butter , melted
200ml crème fraîche
50g salmon roe
100g cucumber
3 tsp sea salt flakes
350ml white wine vinegar
2½ tbsp granulated sugar
2 tsp celery seeds
1 tsp black peppercorn , bruised
150g carrots
100g radishes
150g cauliflower , cut into small florets
½ red onion , finely sliced
½ small bunch dill , torn into little sprigs

Steps:

First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours - the salt will draw out the moisture.
Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

Nutrition Facts : Calories 444 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium

SMOKED SALMON ON CUCUMBER WITH CREME FRAICHE AND DILL

Smoked Salmon on Cucumber With Creme Fraiche and Dill image

Make and share this Smoked Salmon on Cucumber With Creme Fraiche and Dill recipe from Food.com.

Provided by HopeJohnJP

Categories Brunch

Time 10m

Yield 20 serving(s)

Number Of Ingredients 5

Ingredients

1 seedless cucumber
1/4 lb smoked salmon
1 cup creme fraiche
1 bunch fresh dill sprig
1/4 teaspoon white pepper

Steps:

Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
Put the pepper in one palm and scatter by pinches from about a foot above the platter.

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