Smoked Salmon with Sriracha Crème Fraîche
One of my favorite things to do is cook for my friends and family, doesn’t matter if it is just drinks and snacks or an over the top 5-course meal.
For Christmas last year I took on the duty of cooking a festive dinner for my family, this included an amuse bouche, appetizer, my first roasted turkey and a dessert. Since then I keep thinking about the appetizer! Smoked salmon drizzled in a sweet & sour dressing served with Brussels sprouts leaves filled with sriracha crème fraîche. It was delicious but looked awesome as well (if I may say so myself!). The thing is it was the simplest dish of the entire menu, which makes it even more fun to serve to your guests.
This recipe serves 4.
400g smoked salmon, thinly sliced
16 Brussels sprouts leaves, washed and dried
For the sweet and sour dressing:
1 cup vegetable oil
2/3 cup white sugar
1/3 cup white vinegar
1 shallot, finely diced
1 teaspoon salt
¾ teaspoon dry mustard
½ teaspoon celery seed
For the crème fraîche:
4 tablespoons crème fraîche
2 tablespoons Sriracha sauce, or to taste
1 teaspoon lemon pepper
Salt to taste
Whisk together all the ingredients for the sweet and sour dressing until the sugar has dissolved and all the flavors are well blended, set aside.
Combine all the ingredients for the crème fraîche and mix together, if you prefer it to be spicier add extra sriracha, but remember you do not want to overpower the delicate flavor of the salmon.
Spread the salmon over one platter if you want to make it a shared appetizer, if not use four serving plates. Drizzle the sweet and sour dressing over the salmon according to your liking. Add a teaspoon of the crème fraîche mixture to each Brussel sprouts leaf and add these to the salmon. You can serve a bowl with the sweet and sour dressing so your guests have the opportunity to add more if they wish. Enjoy!
Tip: you will have enough sweet and sour dressing left over, you can use this as a salad dressing.