Bon Appetit/June 2002

Smoked Salmon and Basil Rolls with Creme Fraiche
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 4x2-1/2-inch slices smoked salmon 3/4 cup (about) creme fraiche or sour cream 12 large fresh basil leaves



1 Place 1 salmon slice on work surface. Spread 2 teaspoons creme fraiche over salmon. Sprinkle with 2 teaspoons chopped basil. Sprinkle with pepper. Starting at 1 short end, roll up salmon slice, enclosing filling. Spread 1 teaspoon creme fraiche over top of roll; sprinkle with 1 teaspoon chopped basil. Cut roll crosswise into 5 slices (keep sliced roll together). Repeat with remaining salmon, creme fraiche, and chopped basil. (Can be made 6 hours ahead. Transfer salmon rolls to plate; cover and chill.)
2 Arrange basil leaves on platter. Using small spatula, top each basil leaf with 1 sliced salmon roll, fanning slightly.

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