Best Smoked Salmon Salad With Creme Fraiche Vinaigrette Recipes

WATERCRESS AND SMOKED SALMON SALAD WITH CREAMY CUCUMBERS

Watercress and Smoked Salmon Salad with Creamy Cucumbers image

Provided by Bobby Flay

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 English cucumber
1/2 cup white wine vinegar
Big pinch sugar
Salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons snipped fresh dill, plus fronds for garnish
1/2 cup creme fraiche
1 tablespoon prepared horseradish
1 tablespoon coarse grain mustard
1/4 lemon, juiced
2 bunches watercress, stems trimmed
1 cup yellow and red grape tomatoes
8 ounces smoked salmon, torn into pieces
1 lemon, cut into wedges

Steps:

Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.

SALAD OF SHREDDED GREENS AND SMOKED SALMON (CHIFFONNADE DE SAUMON)

Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon) image

DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.

Provided by Patricia Wells

Categories salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/4 teaspoon hot paprika
1 head Boston lettuce, rinsed and dried
4 thin slices smoked salmon, cut into wide strips

Steps:

In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 111 milligrams, Sugar 1 gram