Last updated 3 years ago
Potato Parsnip Pancakes with Dill Pollen Creme Fraiche & Smoked Salmon Recipe
Potato pancakes are ultimate comfort food and so easy to make for your holiday celebration. Digging around in the fridge produced some parsnips that needed using so I shredded both and the parsnip brought a sweet element to the pancakes. Dill Pollen from Pollen Ranch is a really unique spice
This Cake Has Religion
THE BEST COFFEE CAKE EVER! Was short on sour cream so used half sour cream and half creme fraiche. Divine. Next time I would think about putting some of the nut mixture in the bottom of the bundt, then batter, other half of nut mixture, then the rest of the batter. Some really liked nut mixture last so it was crunchy when served (I used an angel food cake pan, so didn't serve inverted).
My Quiche. I always use shop bought pastry, whisk up 4/5 eggs add a couple of tablespoons of creme fraiche ( I whisk the egg white on its own for 5 mins before adding the yolk & cf). Line the base with cooked, chopped bacon after baking blind & grated cheese fill with egg mixture and top with some more grated cheese, easy as pie!! Sprinkle with parsley/pepper/salt/paprika, your choice.
This salmon tartar on grilled flat bread is always a hit. Some tips to using raw salmon: buy the freshest salmon (look for oil fish that does not smell fishy), wrap it tightly in plastic wrap and freeze overnight (this help kills bacteria), defrost in your fridge for a few hours. Then chop it up, toss with lemon zest, cucumber, jalapeño, chives and orange segments for a tasty tartar.
I googled "creme fraiche lemon chicken" and found this recipe" so I made something similar to this tonight, but I used skinless breast (it was still yummy) and I loosely followed the sauce recipe, of course I added lots of garlic and some capers. And I subbed baby zucchini for the green beans, with a side of jasmine rice - it was very delish! I LOVE creme fraiche, it makes everything better!
Homemade Creme Fraiche_and recipes A staple in french cuisine, and widely used throughout Europe, creme fraiche is similar to sour cream with a superior full, rich flavor. It can be reduced and thickened without curdling, and can also be whipped like double cream. It is an excellent addition to all sorts of soups and sauces. And any kind of cultured milk product has beneficial bacteria that heals the gut and helps with digestion and nutrient absorption, so eat up! It's good for you!! (Re