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Article: Sour cream with grated smoked salmon and pink peppercorns.(Recipe)(Brief article)
- Article from:
- Art Culinaire
- Article date:
- June 22, 2007
CopyrightCOPYRIGHT 2007 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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(Serves 8)
For the smoked salmon:
3-ounce fillet of smoked salmon
For the sour cream:
8 ounces sour cream
2 teaspoons simple syrup
3/4 teaspoon kosher salt
For the garnish:
Wood sorrel leaves
Crushed pink peppercorns
For the smoked salmon: Wrop salmon in plastic and freeze at least eight hours.
For the sour cream: In bowl, whisk together sour cream, syrup and salt. Transfer to squeeze bottle and refrigerate until needed. [Note: makes more than needed for recipe]
To serve: Squeeze 1 -inch dollop of sour ...