Smoked Salmon With Lemon-Dill Creme Fraiche and Caviar

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Nothing could beryllium much elemental for a airy New Year's Eve repast than this classical statement of salmon, caviar and creme fraiche from Bob Kinkead, chef-owner of Kinkead's successful Northwest Washington and Colvin Run Tavern successful Virginia. Pumpernickel bread, crusts trimmed, toasted and chopped into quarters, is the accepted accompaniment, but you tin usage immoderate thin, crustless breadstuff that you prefer.

From chef-restaurateur Bob Kinkead.

Ingredients

8 ounces crème fraîche
1 tablespoonful finely chopped caller dill
1 tiny shallot, finely chopped
1 tablespoonful freshly squeezed citrus juice
1/4 spoon kosher salt
Pinch crushed achromatic pepper
12 ounces to 14 ounces smoked salmon, thinly sliced
1 ounce caviar, preferably Beluga oregon Osetra
2 lemons, halved and seeded
Toasted bread

Nutritional Facts

Per serving (without toast)

Calories
279
Fat
21 g
Saturated Fat
11 g
Carbohydrates
3 g
Sodium
1975 mg
Cholesterol
105 mg
Protein
20 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From chef-restaurateur Bob Kinkead.

Published March 11, 2026

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