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:
- Roll up slices of smoked salmon and arrange 3 rolls on each of 4 salad plates, leaving room for cucumber salad.
- 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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