SALMON WITH GREENS & CRèME FRAîCHE
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
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
SALMON AND CRèME FRAîCHE ON BLACK-BREAD TOASTS
Provided by Amanda Hesser
Categories easy, quick, appetizer
Time 10m
Yield About 16 toasts
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Place the bread pieces on a baking sheet and bake until lightly toasted but still soft in the center. Meanwhile, whisk together the crème fraîche, 1 tablespoon horseradish and chives in a small bowl. Add more horseradish and salt to taste. Cut the salmon into strips (2 inches by 1 inch) or squares, so that you have the same number as triangles of bread.
- Place toasts on a serving platter. Spoon a little horseradish cream on each piece. Lay a piece of salmon on top in delicate folds. Sprinkle pepper over the salmon and serve.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 0 grams
SMOKED-SALMON MOUSSE WITH BLACK- BREAD TOASTS AND SALMON CAVIAR
Steps:
- Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
- When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
- Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.
BANANA BREAD FRENCH TOAST WITH CRèME FRAîCHE
This recipe comes from the April 1st, 2007 Chicago Tribune. The original recipe is by JeanMarie Brownson. We made it for my dad's birthday on Easter this year -- it was a huge hit. Top with sliced bananas, and powdered sugar, and serve with dollops of marmalade and Crème Fraîche on the side. Personally, we all could have done without the marmalade and just gone with the creme fraiche or sour cream. We used Emeril's banana bread recipe, but of course, you can use store-bought banana bread. If you use your own recipe, make sure that the consistency is more like cake than like the moist bread -- otherwise it will fall apart in the pan.
Provided by nelbel
Categories Breakfast
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 200 degrees (this will be to keep french toast warm later). Cut ends off bread. Cut bread into 3/4-inch-thick slices; cut each slice in half on the diagonal to make triangular pieces. Set aside.
- Mix milk, eggs, vanilla, salt, cinnamon and nutmeg in a shallow dish or pie plate; set aside.
- Heat a large non-stick griddle or skillet over medium heat until hot. Add 1/2 tablespoon oil and butter to the griddle. Gently and quickly dip a couple of slices of the bread into the egg mixture to thoroughly soak both sides with the mixture; carefully transfer each bread slice to the hot pan.
- Cook until nicely golden, about 2 to 3 minutes. Turn each slice; cook second side until golden brown, about 1 to 2 minutes more.
- Transfer to an ovenproof platter; keep warm in the oven cooking remaining bread using the remaining oil and butter as needed.
- Serve with powdered sugar and slices of bananas on top. Add dollops of marmalade and creme fraiche (or sour cream) to the side.
Nutrition Facts : Calories 410, Fat 22.6, SaturatedFat 10.8, Cholesterol 261.1, Sodium 306.5, Carbohydrate 44.9, Fiber 1.9, Sugar 31.7, Protein 10.1
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