Creme Fraiche Salmon Spread Recipes

CREME FRAICHE SALMON SPREAD

Creme Fraiche Salmon Spread image

Tangy créme fraiche unites poached and smoked salmon in this quick and easy spread that's perfect for weekend brunch.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

Ingredients

Coarse salt and freshly ground pepper
1 pound skinless fresh salmon, cut into 1-inch pieces
1/2 cup creme fraiche
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh chives, plus more for garnish
2 ounces smoked salmon (preferably unsliced), chopped to a 1/4-inch dice
1 small belgian endive, trimmed and thinly sliced, for serving
Seeded crackers, for serving

Steps:

Bring 2 inches of water to a boil in a medium pot. Reduce heat to a simmer and season generously with salt. Add fresh salmon and poach until just cooked through, about 4 minutes. Remove with a slotted spoon and transfer to a plate. Let cool completely.
Combine creme fraiche, shallot, and chives in a medium bowl. Add poached and smoked salmon, gently stirring until just incorporated, with some flakes of fresh salmon remaining. Season with salt and pepper. Spread can be made 1 day ahead and stored in refrigerator. Before serving, top with chives and endive. Serve with crackers.

OVEN BAKED SALMON WITH CREME FRAICHE

Oven Baked Salmon with Creme Fraiche image

Salmon recipes can be cooked many ways, but in my book, there's nothing as easy as oven baked salmon in white wine and lemon for a healthy dinner, or to make and use for meal prep all week long.

Provided by Heidi

Categories Main Course

Time 25m

Number Of Ingredients 8

Ingredients

6 6-ounce salmon filets
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 lemon (, sliced)
1/2 cup white wine
8 ounces creme fraiche ((or mix 3 parts sour cream and 1 part plain yogurt))
2 tablespoons minced shallot
2 tablespoons fresh dill

Steps:

Preheat the oven to 425°F.
Season the salmon with the salt and pepper. Place the salmon, skin side down, in a baking dish or on a high-rimmed baking sheet. Top the salmon with the lemon slices and add the wine to the dish or baking sheet.
Bake until the salmon is cooked through, about 12 to 15 minutes.
In a medium bowl, mix the creme fraiche, minced shallot, and dill. Spoon over each of the salmon filets and serve.

Nutrition Facts : ServingSize 1 g, Carbohydrate 4 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 81 mg, Fiber 1 g, Sugar 2 g, Calories 99 kcal

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