Smoked Salmon and Basil Rolls with Creme Fraiche or Sour Cream

1. 1

   Place 1 salmon slice on work surface.

2. 2

   Spread 2 teaspoons creme fraiche over salmon.

3. 3

   Sprinkle with 2 teaspoons chopped basil.

4. 4

   sprinkle with pepper.

5. 5

   Starting at 1 short end, roll up salmon slice, enclosing filling.

6. 6

   Spread 1 teaspoon creme fraiche over top of roll; sprinkle with 1 teaspoon chopped basil.

7. 7

   Cut roll crosswise into 5 slices (keep sliced roll together).

8. 8

   Repeat with remaining salmon, creme fraiche, and chopped basil.

9. 9

   (Can be made 6 hours ahead.

10. 10

    Transfer salmon rolls to plate, cover and chill.)

11. 11

    Arrange whole basil leaves on platter.

12. 12

    Using small spatula, top each basil leaf with 1 sliced salmon roll, fanning slightly.

* Per serving · 4 servings · Values may vary.