Name: Smoked Salmon and Basil Rolls with Crème Fraîche
Yield: Makes 8 first-course servings
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

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Smoked Salmon and Basil Rolls with Crème FraîcheJacqueline Hopkins

Recipe information

Yield
Makes 8 first-course servings

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

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. (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.

TagsSmoked Salmon Salmon Fish Seafood Basil Herbs & Spices Sour Cream Dairy Main Dinner Nut Free Gluten Free Make Ahead Quick 5 Ingredients or Fewer No-Cook Bon Appétit

Recipe notes

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