Best 5 Crème Fraîche Potato Salad With Salmon Roe Green Cabbage Slaw And Smoked Salmon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, there exists a dish that tantalizes taste buds and captivates the senses: Crème Fraîche Potato Salad with Salmon Roe, Green Cabbage Slaw, and Smoked Salmon. This delectable dish is a symphony of flavors and textures, marrying the creaminess of crème fraîche with the briny burst of salmon roe, the crunch of green cabbage slaw, and the smoky allure of smoked salmon.

The crème fraîche potato salad forms the foundation of this culinary masterpiece, its smooth and tangy dressing gently coating tender boiled potatoes. The addition of salmon roe introduces a delightful burst of briny umami, while the green cabbage slaw provides a refreshing contrast with its crisp texture and bright acidity. Finally, the smoked salmon adds a touch of sophistication and a smoky depth of flavor that elevates the dish to new heights.

This recipe also includes instructions for making the crème fraîche potato salad, green cabbage slaw, and smoked salmon components from scratch, ensuring complete control over the quality and freshness of each element. With detailed instructions and helpful tips, this recipe empowers home cooks to recreate this ресторан-worthy dish in the comfort of their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON-ROE-TOPPED BAKED POTATOES WITH CRèME FRAîCHE



Salmon-Roe-Topped Baked Potatoes With Crème Fraîche image

A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, "a briny, creamy analogue" to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.

Provided by Melissa Clark

Categories     appetizer, side dish

Time 1h45m

Yield 4 large servings

Number Of Ingredients 7

4 large russet potatoes (10 to 12 ounces each), scrubbed well
2 teaspoons kosher salt
1/4 cup crème fraîche, more for serving
2 tablespoons unsalted butter, at room temperature
4 teaspoons chopped chives
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe, for topping

Steps:

  • Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
  • When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
  • Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 777 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO SALAD WITH CREME FRAICHE DRESSING



Potato Salad with Creme Fraiche Dressing image

Tart cornichons and rich creme fraiche help flavor this French-inspired version of an old-fashioned favorite salad dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

4 pounds total (12 to 15 of each) red and white small potatoes
Salt
1/2 cup dry vermouth
1/4 cup white-wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or sour cream
1 teaspoon celery seeds
Freshly ground pepper
6 ounces cornichons (about 3/4 cup), drained and thinly sliced or finely chopped
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Steps:

  • Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches. Add salt; bring to a boil. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
  • Remove from heat, drain, and sprinkle with vermouth. Let stand until cool.
  • In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds. Season to taste with salt and pepper.
  • Cut potatoes into bite-size pieces, and transfer to a serving bowl. Pour dressing over the potatoes. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

SALMON WITH GREENS & CRèME FRAîCHE



Salmon with greens & crème fraîche image

Simple and super quick, this lovely salmon dish tastes as good as it looks

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
1 leek , thinly sliced
250ml chicken or fish stock
100g crème fraîche
140g frozen peas
140g frozen broad beans
4 skinless salmon fillets
small bunch chives , snipped
mash , to serve

Steps:

  • Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
  • Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium

HEALTHIER POTATO SALAD



Healthier potato salad image

Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds

Provided by Angela Nilsen

Categories     Buffet, Lunch, Side dish

Time 20m

Number Of Ingredients 9

750g Charlotte new potato , skins left on
2 tbsp good-quality mayonnaise (we used Hellmann's)
3 tbsp natural yogurt
3 tbsp half-fat crème fraîche
1 tsp Dijon mustard
1 tbsp semi-skimmed milk
8 spring onions , ends trimmed, halved lengthways and sliced
3 tbsp snipped chive
1 tbsp chopped tarragon

Steps:

  • Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
  • While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
  • Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.

Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium

CRèME FRAîCHE POTATO SALAD WITH SALMON ROE, GREEN CABBAGE SLAW, AND SMOKED SALMON



Crème Fraîche Potato Salad With Salmon Roe, Green Cabbage Slaw, and Smoked Salmon image

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

Provided by Zanne Early Zakroff

Categories     Gourmet     Dinner     Potato Salad     Salmon     Caviar     Cabbage

Yield Serves 4

Number Of Ingredients 15

For the slaw:
4 cups thinly sliced green cabbage (about 3/4 pound)
2 tablespoons minced fresh dill
2 tablespoons olive oil
1 tablespoon rice vinegar
1/2 teaspoon salt, or to taste
For the potato salad:
1 pound small red potatoes
2 tablespoons olive oil
1 tablespoons rice vinegar
1/3 to 1/2 cup crème fraîche, or to taste
4 ounces (about 1/3 cup) salmon roe (preferably fresh)
Lemon juice to taste
To assemble:
6 ounces thinly sliced smoked salmon

Steps:

  • Make the slaw:
  • In a bowl toss together the cabbage, the dill, the oil, the vinegar, and the salt and chill the slaw, covered.
  • Make the potato salad:
  • Cut the potatoes, unpeeled, into eights and in a steamer set over simmering water steam them, covered for 8 to 10 minutes, or until they are just tender. Transfer the potatoes to a bowl, toss them while they are still warm with the oil, the vinegar, and salt and pepper to taste, and let them cool, stirring gently once or twice until they are lukewarm. Add the crème fraîche, the roe, and the lemon juice, stirring the salad gently to avoid breaking up the potatoes.
  • Arrange the smoked salmon around the edge of a platter, spread the slaw in the center, and mound the potato salad over the slaw.

Tips:

  • Use Yukon Gold or red potatoes: These varieties hold their shape well when boiled, making them ideal for potato salad.
  • Boil potatoes until just tender: Overcooked potatoes will become mushy when mixed with the dressing.
  • Cool potatoes completely before making the salad: This will help prevent the salad from becoming watery.
  • Use a creamy dressing: Crème fraîche, mayonnaise, or a combination of both makes a rich and flavorful dressing for potato salad.
  • Add mix-ins to your liking: Common additions include celery, onion, hard-boiled eggs, and bacon. For this recipe, we're using green cabbage slaw, smoked salmon, and salmon roe.
  • Season the salad to taste: Add salt, pepper, and any other desired seasonings until the salad is flavorful.
  • Serve the salad chilled: Potato salad is best served cold, so make sure to chill it for at least 30 minutes before serving.

Conclusion:

This crème fraîche potato salad with salmon roe, green cabbage slaw, and smoked salmon is a delicious and elegant dish perfect for any occasion. The creamy dressing, flavorful mix-ins, and smoky salmon make this salad a real crowd-pleaser. Whether you're serving it at a summer picnic, potluck, or holiday gathering, this potato salad is sure to be a hit.

Related Topics