Dill Creme Fraiche

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My new replacement for any dish that calls for tartar sauce. Double the recipe because it's so delicious.

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I made this to along with the Salmon with Salt & Pepper recipe, also part of this episode. I found it very tasty and quite complimentary to the salmon. It was a bit strong but not offensively so. I will make this again, and maybe try with something else.

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If you cannot find Crme Fraiche at your local store, you can make your own.
Combine 1 cup heavy cream (over 37 % butterfat with 2 tablespoons buttermilk in a small glass or ceramic container. Cover with a flat piece of wax paper (not plastic wrap and set it on the counter over-night in normal weather, until it thickens.

Creme Fraiche tastes like lightly soured, sour cream. It will not taste the same, but a simple substitute is to use 1/4 cup sour cream and 1/4 cup mayonnaise.

Beverly N.

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Awesome.

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Great way to dress up the salmon. Recipe made a lot more than I used for the fish but I ended up using it for sandwiches and to top veggies later in the week.

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very good, should be able to use with other meals

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Great fish topper. I think it would be really good in a lot of applications, such as potatoes or on steak. I'm not a huge fan of capers and will probably opt to leave them out next time. For those of you having a hard time finding creme fraiche it is popping up quite a bit more in regular grocery stores in the specialty cheese case next to the mascarpone. Or if not, Whole Foods carries a couple brands if you have one of those near you. Before it showed up in the grocery stores in my area, our Italian market carried it.

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This is simply put delicious. So much better than the old school Dill Sauce. I usually serve pan fried or baked salmon with Dill sauce or Hollandaise sauce but this Dill Creme Fraiche is so much better. For those of you having a problem finding Creme Fraiche you can usually find it in a higher end supermarket - fortunately I live in the Los Angeles area and I can get at Gelsons or even the newer full service Ralphs popping up here and there. Also ask the store manager if they carry it - sometimes they put it in the last area you would think it would be. Encourage the store manager to begin carry it - Creme Fraiche is used in many different recipes savory and sweet - it is very delicious and well worth finding and well worth carrying it in any supermarket. If you plan ahead you can always order it online ? trust me it?s worth the wait. Here are a couple web sites that sell Creme Fraiche on-line.

http://www.markys.com/caviar/customer/product.php?productid=17556

http://www.mastercaviar.com/caviar/home.php?cat=692

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If you search it on food network you will find several recipes including a quick one from Emeril Lagasse. Personally, I think regular sour cream works just as well. Just doesn't have the snob value.

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Easy recipe, quick to make, If not a dill fan cut back on amount it can be heavy.