One-eyed Susans with cured salmon and dill crème fraîche from The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe (page 129) by Ward Bradshaw and Joel Cammett

  • dill leaves
  • eggs
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sour cream for crème fraîche, and either the Quick citrus-cured salmon recipe on p. 106 or the Quick pastrami-cured salmon recipe on p. 108 for smoked salmon slices.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche, and either the Quick citrus-cured salmon recipe on p. 106 or the Quick pastrami-cured salmon recipe on p. 108 for smoked salmon slices.

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