Best 4 Smoked Salmon Salad With Creme Fraiche Vinaigrette Recipes

SMOKED SALMON SPREAD

Steps:

• In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
• Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
• Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.

SMOKED SALMON SALAD WITH CREME FRAICHE VINAIGRETTE

Steps:

• Combine the first 4 ingredients in a large salad bowl. Cover and refrigerate. For the vinaigrette, combine the next five ingredients in a small bowl and whisk together. Cover and refrigerate. Preheat a convection oven to 350 degrees. In a large skillet, heat the butter and 2 tbsp of the olive oil until very hot. Add the shallots, cubed pumpernickel bread and garlic clove. Saute very slowly, shaking often over medium heat for about 5 minutes. When shallots are translucent, discard the garlic and transfer pan to the oven. Cook for 6-7 more minutes until shallots are caramelized and croutons are golden and crispy. Let cool for 6-7 minutes. To serve, Toss the reserved salad mixture with remaining olive oil, croutons, shallots, smoked salmon, capers, goat cheese and sea salt. Drizzle the crème fraiche vinaigrette between the salad greens .Note: Do not mix vinaigrette thoroughly with the greens. Divide among 4 salad plates.

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Steps:

• Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
• In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
• Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.