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Tuesday, September 11, 2012

Info Post



Assemble these supplies:

  • 1/2 cup crème fraiche, preferably homemade, or commercial
  • 1 tablespoon minced dill plus
  • 4 dill sprigs for garnish (optional)
  • 12 thin slices smoked salmon, preferably Norwegian (about 1/3 pound total weight)
  • In small bowl, blend crème fraiche and minced dill.

Steps in preparation:

  1. Roll up slices of smoked salmon and arrange 3 rolls on each of 4 salad plates, leaving room for cucumber salad. 
  2. Top each serving with spoonful of dilled creme fraiche and garnish each with dill sprig, if desired. Cover and refriger­ate until ready to serve.

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