Smoked Salmon With Golden Caviar Sauce

The Ferguson Recipes

402 - Smoked Salmon With Golden Caviar Sauce
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Elevate your appetizer spread with this luxurious Smoked Salmon with Golden Caviar Sauce. Thinly sliced premium smoked salmon is complemented by a velvety sauce of crème fraîche, fresh chives, and golden caviar for an elegant presentation. This sophisticated starter balances rich, smoky flavors with bright, herbaceous notes and delicate caviar. Versatile enough to serve with pumpernickel, baguette slices, or even spooned over endive or new potatoes for an impressive entertaining option.

Ingredients

1 2-ounce jar golden caviar
8 ounces crème fraiche or sour cream
1 tablespoon chopped fresh chives
1 1/2 teaspoons Dijon mustard
1 1 1/2 pound side of smoked salmon, thinly sliced
Fresh lemon wedges
Fresh chives
Pumpernickel cocktail bread, French baguette, or crackers

Directions

Set aside 1 teaspoon caviar.
Place crème fraiche in medium bowl.
Top with chopped chives, mustard, and remaining caviar.
Sprinkle with pepper.
Gently stir just until combined (over-stirring will cause crème fraiche to soften).
Top with remaining caviar.
Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
Place salmon on platter.
Garnish with lemon and chives.
Serve with sauce and cocktail bread.

Servings

12 servings

Nutrition Facts

Nutrition Per Serving - Calories: 160; Total Fat: 11g (Saturated Fat: 5g); Cholesterol: 40mg; Sodium: 780mg; Total Carbohydrates: 3g (Dietary Fiber: 0g, Sugars: 1g); Protein: 12g

*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.

💬 Uncle Dave says... This sauce is also nice on Belgian endive spears or boiled new potatoes.

🧑‍🍳 The Cook: Carol Jancsi 🔑 Keywords: appetizers, salmon, dip
🗂️ Categories: 🥨 Apps & Snacks
📚 Cookbooks: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Recipe #402 was added on August 10, 2008 and last updated on October 31, 2021.

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