Beth Le Manach: I didn't always love smoked salmon. In fact, it took a Christmas dinner with my in-laws (in France!) for me to discover how much I love it. Now, I find that it's the perfect dish for festive occasions and also a simple and delicious solution to lazy night dinners. Just toast a few slices of bread, whip up an easy crème fraîche, and voila! Dinner is served. For a full meal, add a mixed green salad. Simple!
1 large package of smoked salmon
4 slices rustic whole wheat bread
Lemon wedges for serving
1 bag washed lettuce
Sour Cream Spread
1 cup (230 g) nonfat sour cream
1 tbsp (15 mL) fresh chives, chopped
1 tbsp (15 mL) capers, washed
zest of 1 lemon
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) white balsamic vinegar
1 tbsp (15 mL) grape seed oil
Prepare sour cream spread. Mix together sour cream, chives, capers, zest and salt and pepper. (Easy on the salt; capers and salmon are already salty.)
Make vinaigrette. Mix together mustard and vinegar. Then slowly add the grapeseed oil whisking to emulsify. Season with salt & pepper
Place salmon and lemon wedges on a plate. Place sauce and toast on another plate. Serve family style with the tossed salad.
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