Smoked salmon is a huge treat for me, so I always try to pair it with something really delicious whenever I have it. After all the heavy Thanksgiving food, I thought it would be nice to pair it with something a little lighter, but still flavorful.
Horseradish it was! Not being as hardcore as some others in my family (looking at you, Dad and Uncle Jim…), I blended the horseradish with creme fraiche and dill. I made it myself – a daylong process – but if you have easy access to creme fraiche, you can buy it. If you use store-bought creme fraiche, don’t forget to mix in the dill and horseradish. And be sure to slice the cukes nice and thin – you want that salmon to shine!
Smoked Salmon Bites
Smoked salmon with horseradish cream on cucumber rounds.
For the creme fraiche:
- 1 cup heavy whipping cream
- ¼ cup hot cream horseradish
- 2 tablespoons sour cream, Greek yogurt or buttermilk
- 1 tablespoon fresh dill, minced
- 8 oz smoked salmon
- 1 cucumber, mandollined or sliced into ⅛-inch rounds
- Combine the whipping cream, horseradish and buttermilk in a small bowl, mixing well. (You can also use a mason jar, shaking instead of stirring.)
- Let sit out uncovered (or covered with cheesecloth at room temperature for 8-24 hours, or until thick.
- Once thick, mix in dill and store in fridge until ready to use. Try to avoid stirring more than necessary.
- Break up salmon and assemble on cucumber slices, along with a dollop of creme. Salt and pepper if desired.