Cold-smoked Salmon with Dill Crème Fraîche
Assembling | Brunch | Sandwiches | Smoking
It doesn’t get much simpler than this, strips of smoked salmon and a creamy, herby spread atop crisp croutons. You could use other herbs such as chervil or French tarragon, replace the crème fraiche with cottage cheese or ricotta and use hot-smoked salmon or trout if you prefer. The components can be prepared well ahead of time, but don’t combine them any more than half an hour before you’re ready to serve or the spread will soften the croutons.
Makes about 15 pieces
500g crème fraîche or sour cream
2 teaspoon finely chopped dill, plus extra sprigs for garnish
2 teaspoon lemon juice
Salt flakes, to taste
Sourdough baguette, thinly sliced, for serving (see notes)
500g cold-smoked salmon, cut into small pieces
Preheat oven to 180ºC.
Combine crème fraiche, dill, lemon juice and salt.
Place baguette slices on an oven tray and place in the oven for about 15 minutes, until crisp on both sides. Spread crème fraiche mixture on baguette slices and top with a piece of smoked salmon.
Garnish a platter with dill sprigs, arrange croutons on top and serve.
Toasted baguette slices (croutons) can be stored in an airtight container for 2-3 weeks.
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