Best 5 Smoked Salmon And Basil Rolls With Crème Fraîche Recipes

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Smoked salmon and basil rolls with crème fraîche is a delightful and sophisticated dish that combines the smoky flavor of salmon with the fresh taste of basil and the creamy richness of crème fraîche. This appetizer is perfect for any special occasion, and it is sure to impress your guests. The combination of flavors and textures in this dish is simply irresistible, and it is sure to be a hit at your next party or gathering.

Let's cook with our recipes!

SMOKED SALMON TIMBALE WITH GINGER, CUCUMBER, CREME FRAICHE AND WATERCRESS OIL



Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil image

Provided by Food Network

Categories     appetizer

Time 12h30m

Yield 3 servings

Number Of Ingredients 14

1 bunch watercress, bottom stems removed
1/2 cup canola oil
8 ounces smoked salmon, finely chopped
2 tablespoons finely diced shallot
2 tablespoons finely diced ginger root
2 tablespoons finely sliced chives
4 tablespoons finely diced cucumber
2 tablespoons Ginger Vinaigrette, recipe follows
Salt and freshly ground white pepper
6 tablespoons creme fraiche, whipped
Caviar, optional
2 cups canola oil
8 ounces ginger root, pureed (skin may be left on)
Marukan seasoned rice vinegar

Steps:

  • Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
  • Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold. Top with 1 tablespoon of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil.
  • Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well.

SMOKED SALMON AND BASIL ROLLS WITH CRèME FRAîCHE



Smoked Salmon and Basil Rolls with Crème Fraîche image

Categories     Dairy     Fish     Appetizer     No-Cook     Low Carb     Graduation     Basil     Salmon     Summer     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 4

12 4x2 1/2-inch slices smoked salmon
3/4 cup (about) crème fraîche or sour cream
3/4 cup chopped fresh basil
12 large fresh basil leaves

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.

BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON



Baked Eggs With Crème Fraîche and Smoked Salmon image

Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread - something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won't want to leave behind a single drop.

Provided by Melissa Clark

Categories     breakfast, brunch, seafood, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, plus more for greasing the ramekins
2/3 cup thinly sliced shallot (2 to 3 shallots)
1/2 teaspoon fine sea salt
3/4 cup heavy cream
1/3 cup crème fraîche
1 tablespoon chopped fresh dill, plus more for serving
1/2 teaspoon finely grated lemon zest
12 large eggs, at room temperature
Freshly ground black pepper
4 ounces smoked salmon

Steps:

  • Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
  • Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
  • Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
  • Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
  • To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.

SMOKED SALMON ROLLS



Smoked Salmon Rolls image

Tasty canape appetizer featuring smoked salmon rolled around cream cheese, placed on a cracker with cucumber and seasoned/garnished with dill. Garnish with chives if desired.

Provided by =Mark

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 24

Number Of Ingredients 12

8 ounces thinly sliced smoked salmon
8 ounces cream cheese, softened
1 stalk celery, chopped
¼ cup chopped walnuts
¼ cup chopped green onion
2 teaspoons lemon juice, divided
½ teaspoon ground coriander
½ teaspoon cayenne pepper
freshly ground black pepper to taste
24 thin slices cucumber
24 crackers (such as Wheatsworth®)
24 sprigs fresh dill

Steps:

  • Cut twenty-four 3/4x2-inch pieces of smoked salmon.
  • Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
  • Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.5 g, Cholesterol 12.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 136.1 mg, Sugar 0.7 g

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT



Smoked salmon with horseradish crème fraîche & beetroot image

This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours

Provided by Good Food team

Categories     Dinner, Starter

Time 25m

Number Of Ingredients 12

200ml tub crème fraîche
3 tbsp hot horseradish sauce
1 tbsp vodka (optional)
2 tsp white wine vinegar
2 tbsp olive oil
1 tsp honey
250g pack cooked beetroot (not in vinegar), finely diced
8 large slices smoked salmon
24 red chicory leaves
60g baby rocket salad
few snipped dill sprigs
fingers of toast , to serve (optional)

Steps:

  • Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
  • In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
  • Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium

Tips:

  • Choose high-quality ingredients: Use fresh basil, smoked salmon, and crème fraîche for the best flavor.
  • Don't overmix the dough: Overmixing will make the dough tough.
  • Chill the dough before rolling: This will make it easier to work with.
  • Roll the dough thinly: This will help the rolls cook evenly.
  • Brush the rolls with egg wash before baking: This will give them a golden brown color.
  • Bake the rolls until they are cooked through: The rolls should be firm to the touch and golden brown in color.
  • Let the rolls cool slightly before serving: This will help them hold their shape.

Conclusion:

Smoked salmon and basil rolls with crème fraîche are a delicious and elegant appetizer or light meal. They are perfect for any occasion, from a casual get-together to a fancy dinner party. The combination of smoked salmon, basil, and crème fraîche is a classic flavor combination that is sure to please everyone.

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