Smoked Salmon and Basil Rolls with Creme Fraiche

Ingredients

• 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

Recipe Preparation

• 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. DO AHEAD 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.

Recipe by Georgeanne Brennan Susan Herrman Loomis,Photos by Jacqueline HopkinsReviews Section

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it's all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

Heat a large 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 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

The best smoked salmon recipes - 45 recipes

This easy smoked salmon and cucumber appetizer recipe is not only low in calories, but is deliciously smoky, salty .

• 1/2 cup non-fat plain Greek yogurt
• 1 tablespoon capers, chopped
• 1 tablespoon chopped dill
• 24 (1/4-inch thick) English cucumber slices
• 4 ounces smoked salmon, cut into 24 pieces
• Dill, for garnish

Smoked Salmon Rolls

If you enjoy some kick with your smoked salmon, you'll love the bit of horseradish that adds zing to these smoked s.

• 12 ounces smoked salmon
• 1 cucumber
• 4 ounces cream cheese, softened
• 2 tablespoon mayonnaise
• Zest of 1/2 lemon, grated
• 1 teaspoon dill, chopped
• 1 teaspoon prepared horseradish
• Dill sprigs and lemon wedges to serve

Smoked Salmon and Fennel

Pure and simple, smoked salmon topped with lemony fresh fennel takes center stage for brunch or a light lunch

• 1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
• 1/2 teaspoon lemon zest, finely grated
• 4 teaspoons lemon juice
• Coarse salt and ground pepper
• 4 ounces smoked salmon, thinly sliced
• 1 tablespoon extra-virgin olive oil

Hot-Smoked Salmon with Tarragon Crème Fraîche

Starting with fresh salmon, your guests will be impressed by this elegant smoked salmon prepared on the stovetop, t.

• 1 4-pound skin-on center-cut salmon fillet, pin bones removed
• Nonstick vegetable oil spray
• Kosher salt
• 1/2 medium shallot, finely chopped
• 2 cups crème fraîche
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon lemon zest, finely grated
• 3 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 1 tablespoon dill seeds
• 1 teaspoon celery seeds
• Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions for serving

Smoked Salmon

Choose from two brine options to make smoked salmon just to your liking

• WET BRINE:
• 2 lb wildcaught salmon, skin on preferably
• 1 qt. water
• 1/2 cup sea salt
• a slightly shy 1/2 cup organic evaporated cane juice
• DRY BRINE:
• 2 lb wildcaught salmon, skin on preferably
• 1/2 cup sea salt
• a slightly shy 1/2 cup organic evaporated cane juice

Light Smoked Salmon Matzo Brie

This is my first recipe in a series of “Jewish Dishes Without a Heaping Side of Guilt

• 3 Tbsp. Egg White
• 1/2 Egg
• 1 Thin Tea Matzo
• 1/2 Cup Boiling Water
• 1 Oz. Smoked Salmon
• Dash of Salt
• Touch of Pepper
• Sprinkle of Basil

Petite Smoked Salmon and Avocado Club Sandwich

If you wish to make these little conversation starters up to half a day ahead of time, be sure to sprinkle t.

• QUICK RED ONION “PICKLES”
• 3/4 cup (175 mL) white vinegar
• 1/4 cup (50 mL) sugar
• 1/4 tsp (1 mL) salt
• 1 bay leaf
• 1 tsp (5 mL) whole coriander seed
• 1 tsp (5 mL) yellow mustard seed
• 1 large red onion, thinly sliced
• LEMON MAYONNAISE
• 1/2 cup (125 mL) mayonnaise
• 1 tbsp (15 mL) grated lemon rind
• 2 tsp (10 mL) lemon juice
• 1 tsp (5 mL) finely chopped tarragon
• Freshly ground black pepper to taste
• SANDWICH
• 1 whole wheat or whole grain baguette, at least 12 inches (30 cm) long
• 1 small bunch watercress
• 7 oz (210 g) thinly sliced smoked salmon
• 1 ripe avocado, thinly sliced

Smoked Salmon With Capers Breakfast Casserole Recipe

By HotDishHomemaker, Hot Dish Homemaker

If you love Smoked Salmon, you are going to love this Breakfast Casserole!

• ◾2 Cups plain Bagels, cut into small cubes
• ◾4 Eggs
• ◾2/3 Cup Diced Red Onion
• ◾2 Cups Milk
• ◾5 Ounces Smoked Salmon, flaked
• ◾4 Ounces Salmon Flavored Cream Cheese
• ◾1 Cup Shredded White Cheddar Cheese
• ◾3/4 Cup Diced Tomato
• ◾1 Tablespoon Fresh Dill
• ◾2-3 Tablespoons Capers
• ◾Freshly Ground Black Pepper

Cold Smoked Salmon

1. Mix the Brown Sugar and Sea Salt in a small Bowl 2

• 2 lbs of Fresh Market Salmon
• 1-1/2 Cups of Brown Sugar
• 1/1 /2 Cups of Sea Salt or Kosher Salt
• 2 Tbsp of Ponzu Soy
• 2 Tbsp of Canadian Maple Syrup
• 1 Box of Cream Cheese
• 1 Jar of Pepper Jelly. Red

Ed’s Smoked Salmon Puff Pastry Swirls

Puff pastry and baby asparagus elevate smoked salmon and ricotta cheese to the next level

• 1 package Pepperidge Farm Puff Pastry (sheets, not shells)
• 16 oz. ricotta cheese
• 4 cups smoked salmon, crumbled
• 1 t McCormick’s Montreal Chicken Spice
• 1 teaspoon lemon pepper
• 12 pieces of baby asparagus, precooked
• 2 red peppers, grilled, skins removed, deseeded, cut into 1/2” strips
• 1/2 cup fresh green parsley.

Roasted Red Pepper and Smoked Salmon Spread Recipe

By HotDishHomemaker, Hot Dish Homemaker

This Cracker Spread has a great flavor combination of Roasted Red Peppers and Smoked Salmon

• 3/4 Cup Roasted Red Peppers, diced
• 4.5 Oz. Wild Smoked Salmon, Tomato Basil Flavor
• 1 Cup Sour Cream
• 8 Ounces Cream Cheese, softened
• 1 Cup Pepper Jack Cheese, shredded
• 2 Green Onion Stalks, finely chopped using both the green and white portion
• 1/2 Teaspoon Garlic Powder
• Fresh Ground Black Pepper

Eggs en Cocotte with Smoked Salmon, Roe & Katsuobushi

Who says we can’t put all our eggs in one basket? The timeless Eggs en Cocotte is one breakfast grub that allows .

• 4 Eggs
• 1/2 tbsp of Softened Butter (for greasing ramekins)
• 4 heaping tbsp of Crème Fraîche
• Pinch of Salt & Black Pepper (to taste)
• Pinch of Cayenne Pepper (to taste)
• 60 g of Smoked Salmon (cut into strips)
• 1 sprig of Dill Leaves
• 4 tsp of Tobiko
• Handful of Katsuobushi
• Bread of your choice (to serve)

Smoked Salmon Cheese Balls

Smoked Salmon Cheese Balls? Yes please! Make individual balls so everyone has the perfect amount, or make one large.

• 1 (8 ounces) package Changing Seas Norwegian Smoked Salmon, roughly chopped
• 1 (8 ounces) package Neufchâtel cheese
• 1/4 cup nonfat plain Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 3 green onions, roughly chopped
• 3/4 cup finely chopped flat-leaf parsley, divided

Spanish Omelet with Smoked Salmon

Spanish omelets are traditionally made with potatoes and onion, and this one has smoked salmon for a refreshingly d.

Steps

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it's all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

Heat a large 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 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it's all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

Heat a large 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 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

RecipesOfChef

Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.

Recipe Reviews

Superb recipe, enjoyed it quite a lot with my family. Kids loved it and asked for more mashed potatoes.

Smoked Salmon and Basil Rolls with Creme Fraiche - Recipes

Impressive enough for a dinner party, this pasta dish is luxurious, fragrant and takes no time at all to assemble.

Crème fraîche keeps very well and I always have some handy, along with fresh lemons and an assortment of dried pasta. All that was needed was a small amount of wild-caught smoked salmon and this was on the table in 12 minutes…fast and utterly fabulous, the lemony cream sauce lightly coats the pasta and the end result is rich-tasting without being at all heavy.

*Crème fraîche is available from good food emporiums. Don’t be tempted to substitute with sour cream – it tastes completely different. If you can’t find crème fraîche, use regular heavy cream.

**Parmesan isn’t traditionally served with fish or seafood pasta.

Tagliatelle with Smoked Salmon

TAGLIATELLE WITH SMOKED SALMON, LEMON & CREME FRAICHE

4 tablespoons of unsalted butter

3.5 – 4 oz (100g) of smoked salmon, preferably wild-caught

The finely shredded zest and juice of half a large lemon

Freshly ground black pepper

3.5 fl oz (100ml) of crème fraîche

11 oz (300g) of tagliatelle verdi (spinach) or regular tagliatelle made with eggs

Heat the water for the pasta. Tagliatelle usually only takes about 3-5 minutes to cook.

Chop the smoked salmon into smallish pieces. Melt the butter in a small pan and add the salmon along with the lemon juice and a good grind of black pepper. Stir well, heat through gently then add the crème fraîche.

With the heat turned low, cook for about 4-5 minutes while the pasta is cooking. As soon as the pasta is al dente, drain it quickly and add it to the pan with the salmon and continue to cook for 30-60 seconds more, tossing well to combine.

Transfer to a warmed serving bowl, scatter the lemon zest all over and serve immediately.

For The Salad

These are a kind of sushi-style take on a classic combination of smoked salmon and crème frache inside a pancake. You can make them up the day before, keep them in the fridge wrapped in cling film, then slice them up at the last minute. They look great if you serve them up-ended, like sushi-rolls, on a rectangular or square plate with the dip in a little bowl. You could use mustard mayo or even horseradish sauce instead of the vinaigrette dip if you like.

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it's all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

Heat a large 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 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

Boil the pasta following package instructions. Cook the salmon and garlic in a pan, and add the wine and creme fraiche. The sauce is made in the pan with the fish, which gives it a rich flavor. Add the cooked pasta to the pan, combine and serve! Optionally, you can add some chopped basil for garnish.

Although cream tastes great, it's high in fats and cholesterol, and not something I necessarily want to eat on a regular basis. I often choose other ingredients that can make a creamy sauce, like the creme fraiche I used here. Vegan recipes, which don't include dairy, often uses cashew nuts and/or vegetables that are blended or pureed into a creamy sauce. If you want to avoid using cream for whatever reason, know that there are options!

Steps

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it's all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

Heat a large 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 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it's all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

Heat a large 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 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.