OPEN-FACED SOCKEYE
Salmon
SANDWICH WITH CREAMY
DILL SAUCE
DRESSING:
1/2 cup Creme Fraiche
1 teaspoon fresh chopped dill
1 tablespoon grainy mustard
Salt and pepper, to taste
TO SERVE:
Crusty bread, cut into 1-inch thick slices
2-3 tablespoon soft butter
1 clove garlic, minced
Fresh watercress
-Lemon slices
1. Pat salmon dry with a paper towel and
sprinkle with salt and freshly ground pepper.
Place on a baking sheet and cook in a 300'F
oven for 20-25 minutes. Remove and allow to
stand while you make the bread.
2. Mix garlic with soft butter. Butter one
side of bread slices. Place onto medium heat
pan, butter side down, until toasted. Move to
serving plates. Top bread with some
watercress.
3. Flip salmon over, remove skin and discard.
Cut salmon into pieces and place on piece
on top of watercress. Top with a dollop of
dressing. Serve with a lemon slice, for
drizzling.
How to Make Creme Fraiche at Home: In a
medium jar, stir together 1 cup of heavy, 35%
whipping cream (not ultra-pasteurized) and 1
tablespoon buttermilk. Set a lid on top, but
don't twist to seal it (to allow air to escape,
but to keep dust and things out). Set on
your counter or window sill for 12-24 hours,
or until the mixture resembles stirred sour
cream. The time it takes to that point will
vary depending on the temperature of your
room. At that point stir the mixture well,
then transfer to the fridge, again, topping
with a lid but not twisting to seal it, as it will
continue to process). Refrigerate a further 6
hours or longer, or until it is the consistency
of cream che ese.
The rich flavors of
Sockeye Salmon pairs
beautifully with dry
red and white wines
that have fruity notes
such as Pinot Noir and
Cabernet Sauvignon.
Pair with hoppy beers
like IPA's and Pilsners
$4.49
Spicely Organic
Spices Smoked
Paprika or Dill Weed
Selected Varieties
0.6 - 1.7 oz.
kenniler. "Open-Faced Sodave Salmon Sandwich With Creamy Dil Sauce" Seusors & Suppers. Elte Cafemedia Food, 6 March 2021. Web. 7 May 2021.
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