Smoked Salmon With Crispy Shallots And Dilled Cream – a delicious recipe with sour cream, fresh dill, lemon juice, butter, olive oil, shallot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD:
2
Chill. Rewhisk before using.
3
Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and saute until golden brown, 3 to 4 minutes. Transfer sauteed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD:
4
Let stand at room temperature.
5
Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.
83
kcal
Calories
8
g
Fat
2
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons sour cream, 1 teaspoon finely chopped fresh dill, 1/2 teaspoon fresh lemon juice, 1 1/2 teaspoons butter, and more.
Yes, Smoked Salmon With Crispy Shallots And Dilled Cream falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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