Smoked Salmon and Basil Rolls with Creme Fraiche or Sour Cream

An elegant first course for a sophisticated summer party. Taken from Bon Appetit.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 12  slices smoked salmon (4x2 1/2 inch pieces)
• 3⁄4 cup creme fraiche or 3⁄4 cup sour cream (about)
• 3⁄4 cup  chopped fresh basil
• 12  large fresh basil leaves

Directions

1. Place 1 salmon slice on work surface.
2. Spread 2 teaspoons creme fraiche over salmon.
3. Sprinkle with 2 teaspoons chopped basil.
4. sprinkle with pepper.
5. Starting at 1 short end, roll up salmon slice, enclosing filling.
6. Spread 1 teaspoon creme fraiche over top of roll; sprinkle with 1 teaspoon chopped basil.
7. Cut roll crosswise into 5 slices (keep sliced roll together).
8. Repeat with remaining salmon, creme fraiche, and chopped basil.
9. (Can be made 6 hours ahead. Transfer salmon rolls to plate, cover and chill.) Arrange whole basil leaves on platter.
10. Using small spatula, top each basil leaf with 1 sliced salmon roll, fanning slightly.