Salmon with parsnip creme

..and how to make your own creme fraiche. 

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  Salmon with peas and parsnip crème.

• Salmon with parsnip crème
  ..and how to make your own creme fraiche. It’s early, early spring, and we want to dig into all those wonderful root vegetables. Salmon with peas, dill and parsnip crème sounds like a tasty dinner. The following recipe is courtesy of Dagens Nyheter.
  Crème fraîche is not as readily available in the U.S. as it is in Sweden, but you can actually make it yourself, and we’re including a recipe for that as well.

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  Many Swedish recipes today call for crème fraîche. It can be hard to find in the U.S., but you can make it yourself. It's easy but it does take time.

• Ingredients for 4 servings
  Salmon:
  4 filets of skinless salmon
  1 teaspoon olive oil
  salt and pepper to taste.

• Parsnip crème:
  400 g parsnips
  1 yellow onion
  8 oz crème fraîche
  ½ teaspoon salt.

• Peas:
  1 yellow onion
  400 g frozen green peas
  2 teaspoons olive oil
  about 2 oz chopped dill
  ½ teaspoon salt.

• Garnish: lemon and dill.

• Preheat oven to 300 F°. Brush the salmon with oil. Add salt and pepper and put in an oven-safe dish. Bake on a middle rack for 12 to 15 minutes.
  For the parsnip crème, peel the parsnips and the onion, cut into smaller pieces and boil until soft in salted water. Strain, and mix the parsnips with the crème fraîche until pureed. Add salt to taste.
  For the peas, peel and finely chop the onion. Saute peas and onion in oil, add dill and salt to taste.
  Put salmon on plates and garnish with lemon and dill. Serve with the parsnip crème and peas.

• Making Crème Fraîche
  Crème fraîche is a soured cream containing about 28% butterfat (with a pH around 4.5). It is soured with bacterial culture, but is less sour than American sour cream. It has a comparatively low viscosity and a higher fat content. Originally a French product, it is available in many countries. It is traditional to France, Belgium, the Netherlands, Lithuania and Scandinavia.

• Ingredients:
  1 cup heavy whipping cream
  1 tablespoon buttermilk.

• Instruction:
  In a medium saucepan over low heat, warm the cream to 105° F. Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6-8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The crème fraîche is ready when it is thick with a slightly nutty, sour taste. Chill cream in the refrigerator for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 days.