By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
962 cal · 29 min
Smoked Salmon Fillets with Dill-Pickled Vegetables, Crème Fraîche & Salmon Roe
Recipe GLPR2c9a7febd7f6c8
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Average rating: 3.8 (1)
Elegant Nordic-inspired salmon dish featuring lightly smoked fillets brushed with melted butter and finished with a dollop of crème fraîche and bright salmon roe. Accompanied by vibrant dill-pickled vegetables including cucumber, carrot, and radish that bring fresh acidity and crunch to each bite.
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Ingredients
6 lightly smoked salmon fillets
2 medium cucumbers
2 teaspoons salt for salting cucumbers
200 milliliters water
200 milliliters white wine vinegar
1 tablespoon sugar
1 teaspoon salt for pickling liquid
1 teaspoon celery seeds
1 teaspoon black peppercorns
3 medium carrots
4 radishes
8 sprigs fresh dill
15 grams unsalted butter, melted
Freshly ground black pepper
200 milliliters crème fraîche
50 grams salmon roe
Directions
Slice the cucumbers into thin rounds. Layer them in a fine-mesh sieve, sprinkling 2 teaspoons of salt evenly between layers as you go. Set the sieve over a bowl and let sit at room temperature for 2 hours; the salt will draw out excess moisture. Then gently squeeze the drained cucumber slices to remove any remaining liquid.
Pour 200 milliliters of water into a small saucepan and bring to a boil over medium-high heat. Add the white wine vinegar, sugar, 1 teaspoon of salt, celery seeds, and black peppercorns. Stir until the sugar dissolves completely. Remove from heat and allow the mixture to cool to room temperature.
Peel the carrots and cut them lengthwise into thin batons. Rinse the radishes thoroughly under cold water and trim their stems, then cut each radish in half lengthwise.
Transfer the drained cucumber slices, carrot batons, radish halves, and fresh dill sprigs into a clean 1-litre sterilised jar. Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged. Seal tightly with a lid and let sit at room temperature for 2 days before serving. The pickles will keep refrigerated for up to 4 weeks.
Preheat your oven to 190°C (170°C fan / gas mark 5). Place the smoked salmon fillets on a lined baking sheet. Brush each fillet lightly with the melted butter and season generously with freshly ground black pepper.
Bake the salmon fillets for 14 minutes until they are just warmed through and flake easily at the thickest point (internal temperature should reach 145°F / 63°C).
Arrange the warm salmon fillets on serving plates. Top each fillet with a generous tablespoon of crème fraîche and a spoonful of salmon roe. Serve immediately with portions of the dill-pickled vegetables on the side.
Comments
Smoked salmon and salmon roe are available at Harris Teeter and Kroger but cost real money—count on $18–24 for the protein alone, pushing this well above $4 per serving. The dill-pickled vegetables are straightforward and the 29-minute timeline is honest, but crème fraîche requires a deliberate stop at most locations; Food Lion may not stock it reliably. The dish is elegant and requires minimal active cooking, making it suitable for a dinner party or weekend meal, but it's a splurge that doesn't stretch or reheat—you're serving it fresh or not at all. North Carolina has excellent seafood access at the coast, which helps, but this remains a special-occasion recipe rather than a weeknight staple.
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