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Smoked Salmon Salad with Caviar and Crème Fraîche
Smoked Salmon Salad with Tomatoes
Smoked Salmon Tart with a Sprinkle of Caviar

Smoked Salmon Salad with Caviar and Crème Fraîche
Prep: 15 min. Serves 8

1 pound smoked salmon, chopped
1 small red onion, minced
1/4 cup capers, drained
1 1/2 T fresh thyme (or 3/4 t dried)
1 t freshly ground pepper 1/2 cup extra-virgin olive oil
1/2 cup rice vinegar
Salt
12 cups assorted baby lettuces
1 cup Crème Fraîche (see below)
1/4 cup caviar

In a medium bowl, combine salmon, onion, capers, thyme and pepper. Drizzle on vinegar and oil. Toss to mix well. Season with salt to taste. Divide among 8 lettuce-lined plates. Spoon about 2 T Crème Fraîche on one side of each plate. Top with caviar and serve at once.

Crème Fraîche
Makes about 2 cups

1 cup heavy cream
1 cup sour cream

In a 1 pint glass jar, stir together cream and sour cream until well blended. Let stand at room temperature, uncovered, until very thick, about 24 hours.

Cover and refrigerate at least 6 hours or up to 10 days before using.

Credit: Sharon Anderson, Race View Bed & Breakfast

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Smoked Salmon Salad with Tomatoes

6 tablespoons olive oil
3 tablespoons balsamic vinegar

6 cups baby greens
6 ounces thinly sliced smoked salmon
1 1/2 tablespoons drained capers
1/2 small red onion, thinly sliced
16 red cherry tomatoes
16 yellow pear or cherry tomatoes

Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.

Place greens in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salads with red onion and red and yellow tomatoes.

Credit: Sharon Anderson, Race View Bed & Breakfast

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Smoked Salmon Tart with a Sprinkle of Caviar
Serves 4

1/2 pkg. of puff pastry, rolled 1/8” thick and cut into shapes about 4” round. (I usually get 8 triangles from 1/2 pkg.)
1/4 cup heavy cream
fresh lemon juice, to taste
salt & pepper to taste
2 Tbsp. caviar
1 Tbsp. fresh minced chives
6 oz. Smoked salmon

Preheat oven to 425. Bake pastry for about 20 minutes, or until done. Remove and let cool.

In a deep bowl, whip cream until stiff. Gently stir in lemon juice, salt, pepper, chives & 1 Tbsp. caviar. Chop smoked salmon and add to cream mixture. Chill.

Spoon mixture onto pastry shells & top with remaining 1 tbsp. caviar.

Credit: Sharon Anderson, Race View Bed & Breakfast

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