Best Grilled Salmon With Creme Fraiche And Caviar Recipes

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POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR



Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 14

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
Pinch freshly grated nutmeg
1/8 cup melted butter
Kosher salt and freshly ground black pepper
Peanut oil, for frying
Smoked salmon, thinly sliced, for topping
Creme fraiche, for garnish
American farmed caviar, for garnish

Steps:

  • Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
  • Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
  • In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
  • Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

SMOKED SALMON AND CAVIAR PANINI



Smoked Salmon and Caviar Panini image

Provided by Food Network

Time 15m

Yield 16 hors d'oeuvres

Number Of Ingredients 7

2 tablespoons unsalted butter
8 brioche slices
1-ounce American caviar
2 tablespoons chopped chives
1 cup creme fraiche, whipped
4 smoked salmon slices
16 dill sprigs

Steps:

  • Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
  • Gently fold the caviar and chives into the creme fraiche.
  • On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
  • Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.

BLINIS WITH CREME FRAICHE AND SMOKED SALMON



Blinis with Creme Fraiche and Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Yield 20 pancakes

Number Of Ingredients 4

20 store-bought blinis
1/2 pound Norwegian smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
  • Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

RAW OYSTERS WITH SMOKED SALMON AND CAVIAR CREAM



Raw Oysters with Smoked Salmon and Caviar Cream image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup creme fraiche
1/4 cup heavy cream
2 ounces caviar (beluga, osetra or sevruga)
1 tablespoon lemon juice
1 tablespoon finely chopped chervil or dill, plus extra sprigs for garnish
About 4 ounces top-quality smoked salmon, sliced extremely thinly
12 cold, freshly opened oysters

Steps:

  • In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
  • Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
  • Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
  • Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.

SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR



Salmon Timballes and Scallops Tartare With Caviar image

Provided by Leslie Land

Categories     dinner, appetizer, main course

Time 1h35m

Yield Twelve timbales, or four servings

Number Of Ingredients 15

1/4 clove garlic, finely minced
1/2 sweet red pepper, finely chopped, a scant Y cup
2 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons
2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup
2 1/2 tablespoons green, fragrant olive oil
1/4 cup minced fresh coriander
1/4 teaspoon salt, if caviar is omitted
1/3 to 1/2 cup fresh lime juice
1/4 pound salmon, cut in 1/4-inch dice
1/4 pound scallops, cut in 1/4-inch dice
Olive oil for the molding pans
12 very thin slices raw salmon, each roughly 3-inches square, about 8 ounces (see note)
2 tablespoons thick creme fraiche
1 tablespoon snipped chives
2 tablespoons very fresh salmon caviar - do not substitute vacuum packed

Steps:

  • Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
  • Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
  • Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
  • Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
  • Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 8 grams, Sodium 783 milligrams, Sugar 4 grams, TransFat 0 grams

PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE



Parfait of Salmon and Tuna Tartare, Caviar and Creme Fraiche image

This buttery textured parfait of tuna and salmon makes a refreshing starter for any special meal. The savory pearls of caviar topped with a sliver of creme fraiche combine elegantly with the piquant flavoured fish. It goes together very easily and the end result is very impressive and tasty! If you can't get mustard oil in your area, a good substitute is 2 TBS olive oil mixed with 1/2 TBS dry mustard powder. Cook time is chill time.

Provided by MarieRynr

Categories     Tuna

Time 38m

Yield 10 serving(s)

Number Of Ingredients 18

2 shallots, peeled and minced
3 tablespoons extra virgin olive oil
3 teaspoons mustard-flavored oil
2 teaspoons lemons, zest of
4 teaspoons soy sauce
2 tablespoons chopped coriander, leaves only
1 teaspoon coarse salt
1/4 teaspoon fresh ground white pepper
10 ounces tuna, fillet skinned and ground
10 ounces salmon fillets, skinned and ground
2 teaspoons peeled grated horseradish root
2 tablespoons chopped capers
2 tablespoons finely chopped chives
salt & freshly ground black pepper
2 1/2 tablespoons oestra black caviar or 2 1/2 tablespoons other black grained black caviar
2 1/2 tablespoons salmon roe
1 cup creme fraiche
1 sprig fresh chives

Steps:

  • Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
  • In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
  • Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
  • In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
  • Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
  • Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
  • Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
  • If available, press down with the bottom of a Worcestershire or Tabasco bottle.
  • Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
  • Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
  • Whip the creme fraiche until thick, stiff peaks are formed.
  • Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
  • Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
  • To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
  • Garnish each parfait with one long chive spear placed at an angle over the parfait.

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