Best 2 Salmon Roe Topped Baked Potatoes With Crème Fraîche Recipes

Indulge in a culinary journey with our tantalizing salmon roe-topped baked potatoes, a symphony of flavors that will delight your taste buds. These delectable treats are a perfect blend of crispy, fluffy potatoes, savory salmon roe, and a dollop of creamy crème fraîche. Our carefully crafted selection of recipes caters to every palate, from classic preparations to innovative twists that showcase the versatility of this iconic dish. Embark on a culinary adventure as we guide you through the steps of creating these delectable potato masterpieces, promising an unforgettable dining experience.

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

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

Ingredients

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.

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

Ingredients

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

Tips:

For the best results, use Yukon Gold or russet potatoes. These varieties are starchy and will hold their shape well when baked.
To prevent the potatoes from drying out, wrap them in aluminum foil before baking. This will also help them cook more evenly.
If you don't have crème fraîche, you can substitute it with sour cream or plain yogurt.
To make the salmon roe topping, simply combine salmon roe, chopped red onion, and chopped chives in a small bowl.
Serve the potatoes immediately after baking, while they are still hot and fluffy.

Conclusion:

Salmon roe-topped baked potatoes with crème fraîche are a delicious and elegant dish that is perfect for any occasion. The potatoes are crispy on the outside and fluffy on the inside, and the salmon roe topping adds a salty and briny flavor. The crème fraîche adds a rich and creamy texture, and the chopped chives add a fresh and herbaceous flavor. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give these salmon roe-topped baked potatoes with crème fraîche a try.