Homemade Crème Fraîche

Crème fraîche

Wanna know what I learned to do? I made my own crème fraîche!

I’ve been getting my supply at the specialty market, sometimes they have it at the grocery, but not often. Sour creme is a good substitute, but, I’ve always found it has just too much tang for my taste. Crème fraîche has a… creamier, sweeter, flavor along with just a bit of tang. This discovery has made me so happy! Not only is it going to save me loads of time and money, I always have half a carton of heavy creme sitting around.

Homemade Crème Fraîche
1 cup Heavy Cream
2 tablespoons Buttermilk

Pour the cream and buttermilk into a clean bowl or jar.
Cover with a paper towel and secure with a rubber band.
Set it undisturbed in a warm place for 12-16 hours. (Don’t worry the acids in the buttermilk with keep any bad bacteria at bay during the curing process)
At the end of it’s time on the counter it should be thick but still pourable.
Cover and refrigerate. Good for up to 1 week.

Salmon Hash

For the recipe I had leftover salmon and roasted potatoes, but any meat and starch combination is good for hash.

salmon hash 1

1 tablespoon Olive Oil
1 cup sliced Leeks
1/2 cup finely sliced Yellow Peppers
4 cups Roasted Potatoes
3 4oz cooked Salmon Pieces (torn into large chunks)
2 tablespoons chopped Fresh Herbs (Sage, Parsley, Rosemary etc.)
1/4 cup Crème Fraîche or softened Cream Cheese

In a large saute pan over medium heat, heat the olive oil and cook the leeks and peppers until soft. About 10 minutes.
Add in the potatoes and saute until warmed through. Next add the salmon and gently toss with the rest of the ingredients, cook until just warmed through about 5 minutes. Sprinkle over the chopped herbs and add the crème fraîche. Toss gently to create a creamy sauce.
Serve with a fried egg.

salmon hash 2