Chive Madeleines With Smoked Salmon I Made It

Chive Madeleines with Smoked Salmon

chuckieb 8 years ago
Savory Chive Madeleines With Smoked Salmon And Creme Fraiche/saved
Ever since I saw this recipe I have wanted to make it. Took me a year to go out and find a Madeleine pan at a decent price. We celebrated "Canada Day" with friends over for dinner last night so I finally got the opportunity to make this.
I've never made Madeleines before and for whatever reason I was thinking the consistency would be biscuit like. So when I pulled them out of the oven and they were spongy I thought I must have done something wrong. However, googled madeleines consistency and found out that indeed, they are supposed to be like sponge cake. :)
I'd never bought Creme Fraiche before so that was a new ingredient for me. Mixed with the cream cheese it makes a very nice creamy dollop for the salmon to lay on.
I forgot to buy fresh dill so used chives. Dill would be nicer both visually and taste wise.
I failed miserable at rolling my smoked salmon up into rosettes. :) Need to take lessons!
Guests gave the thumbs up and all but one disappeared off the plate. Something just a little bit different. Thanks so much Luisa! (As always)
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Good4U 8 years ago said:

I don't know why you think you failed miserably at rolling the salmon, Janet? They look absolutely beautiful! No doubt they they disappeared!

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NPMarie 8 years ago said:

Wow, what a lovely appy Janet! You did good! Looks delish:)

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chuckieb 8 years ago said:

LOL Joce! Thank you but my salmon pieces do not look anything like rosettes. :)Still tasted yummy though! :)
Thanks Marie!

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frankieanne 8 years ago said:

Oh, wow, those look soooo good! I'll bet those were delicious. They look fabulous!

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mommyluvs2cook 8 years ago said:

You did such a great job on these!! Okay now I need to get a madeleine pan for sure :)

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chuckieb 8 years ago said:

Thanks everyone! They were fun to do.
I forgot to mention that I found the creme fraiche ingredients made too much. I could have probably made half the amount and it would have been fine. It didn't go to waste though. I added some lime zest and crushed peanuts to it today and used it in another appy recipe. :)

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pointsevenout 8 years ago said:

Try making your own Creme Fraiche next time.
In this recipe's instance a 1/2 cup heavy cream and a 1/2 tbsp buttermilk mixed and set in a place above room temperature for 24 hours or until thick then refrigerated.

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chuckieb 8 years ago said:

That's a good tip Points and perhaps it'd be a tad cheaper to make it on my own but then I'd have both heavy cream and buttermilk leftover and we just don't use either of those much at all.

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pointsevenout 8 years ago said:

For the heavy cream you can whiz it up for about 3 to 5 minutes in your food processor and have some home made butter. I have a butter recipe you can peek at. The whey left over can be used in breakfast cereal or baking. I don't have a suggestion for buttermilk 'cept for drinking it, as I love buttermilk. Mother likes to crumble up her cornbread in a bowl of buttermilk.

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pointsevenout 8 years ago said:

There are 4 pages of Creme Fraiche recipes here at GR. You could make 2 cups of it and be in Creme Fraiche heaven for a little while.

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luisascatering 8 years ago said:

Great job Janet - I haven't made these in years!

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