Smoked Salmon with Sevruga Caviar and Olive Creme Fraiche

Smoked Salmon with Sevruga Caviar and Olive Creme Fraiche

Serve: 6

  • 9 large slices smoked salmon

  • 3 ounces Sevruga caviar

  • 1 bunch fresh chives, minced

  • 1/2 cup creme fraiche (mix 1 tablespoon milk with 1 quart heavy cream, let sit at 70 degree F for 8 hours then refrigerate for 2 hours)

  • 1 sheet (8 ounces) commercial puff pastry, 9 by 91/2 inches, thawed

  • 2 tablespoons unsalted butter, melted

  • Freshly ground pepper and kosher salt


  1. Preheat the oven to 350 degrees F.

  2. Line a baking sheet with parchment paper. Cut off one-fourth of the puff pastry sheet and freeze for another use.

  3. On a floured surface, roll out the puff pastry about 1/8 inch thick.

  4. Using a fluted, 11/4 -inch round cutter, cut out 18 pastry rounds.

  5. Brush the rounds lightly with the melted butter and season lightly with salt and pepper.

  6. Lay the puff pastry rounds on the lined baking sheet.

  7. Cover with a second sheet of parchment paper and place a second baking sheet on top.

  8. Weigh down the top baking sheet with a pie pan filled with dried beans or pie weights.

  9. Bake the puff pastry for about 15 minutes until it is a deep golden brown.

  10. Remove the weights, the top baking sheet, and the top parchment, and transfer the pastries to a rack to cool.

  11. While the puff pastry is baking, whisk the creme fraiche in a bowl until medium peak.

  12. Season with salt and pepper.

  13. Fold in chives, cover, and refrigerate.

  14. For serving, cut each salmon slice in half, and then fold each half into a 1-inch package.

  15. Place a salmon package on top of each pastry round.

  16. Spoon or pipe a dollop of the creme fraiche on top of each canape, and garnish with a healthy dollop of sevruga caviar.

  17. Arrange on a platter and serve.

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