12 slices of smoked salmon; 1 cup whipping cream; 1 tbsp. buttermilk;
1 package alfalfa sprouts (or some fresh dill);
1 tsp. chopped fresh dill; few drops habanero sauce (optional); 1 pinch freshly ground black pepper; 1 lemon; (optional) some fresh fruit and balsamic reduction for decoration.
Recipe: In a saucepan over low heat, warm the cream to 105 F (40 C). Remove from heat and stir in the buttermilk. Transfer the cream to a bowl and allow the mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir gently every 6 to 8 hours. This takes anywhere from 8 to 36 hours. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill the cream for several hours, then fold in the chopped dill, black pepper and a few drops habanero sauce. Spread the cream over the smoked salmon slices and put some alfalfa sprouts overlapping the edge of every salmon slice. Roll the smoked salmon in a way to get palm tree shapes. Serve in a platter for four or in 4 appetizer plates with fresh lemon wedges. Tip: You may be able to find creme fraiche in your local grocery store.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
