Saumon Fumé Recipe

Arrange the salmon

Remove the smoked salmon from the fridge and let it sit 10 minutes to take the chill off. On a large platter, gently fan or fold the salmon slices into overlapping ribbons so they are easy to lift with a fork.

Prepare the onion and capers

If not already very thin, slice the red onion as thin as possible (a mandoline or very sharp knife helps). Scatter the sliced onion and drained capers evenly over the salmon.

Dress and garnish

Zest half the lemon over the salmon, then cut the lemon in half and squeeze 1/2 of it lightly over the fish (reserve wedges for serving). Drizzle the olive oil in a fine stream over the salmon and sprinkle the chopped fresh dill evenly across the top. Finish with a light grind of black pepper to taste.

Make the spread

In a medium bowl, combine the crème fraîche (or sour cream) and softened cream cheese. Add the lemon zest, chopped chives, sea salt, and black pepper. Stir until smooth and slightly whipped. Taste and adjust seasoning — add a little more lemon zest or salt if needed.

Pipe or spoon

Transfer the spread to a small serving bowl. For a more formal presentation, put the spread into a piping bag and pipe small rosettes onto the bread or blinis; otherwise serve with a small spoon so guests can add their own.

Prepare the bread

If using baguette slices, toast them lightly under a broiler or in a skillet until just golden and crisp (about 2–3 minutes per side). If using blinis, warm them briefly in a dry pan for 30–60 seconds each side.

Assemble and serve

Place the toasted bread or blinis on a serving board. Spoon or pipe a small amount of the crème fraîche-herb spread onto each piece. Top with a piece of smoked salmon, a few slivers of red onion, and 1–2 capers. Garnish with microgreens or watercress and a small sprig of dill. Serve with lemon wedges on the side so guests can add more acidity if desired.

Leftover storage: Cover any unused smoked salmon tightly with plastic wrap or place in an airtight container and keep refrigerated. Use within 2–3 days for best quality. Keep the spread chilled and use within 3 days.