Ingredients
- 2 cup creme fraiche or sour-cream
- 3 tablespoon dijon mustard
- 1/2 cup chopped fresh dill
- 1 teaspoon kosher salt
- 2 loaf thinly sliced white bread
- 4 loaf shallots, peeled and halved
- 1 loaf side pre-sliced smoked salmon (about 1 1/2 pounds)
- 4 loaf lemons, halved and sliced
Preparation
Baking Directions:
Combine the creme fraiche, mustard, dill and salt.
Cover and refrigerate up to 1 day ahead.
Heat broiler.
Arrange the bread slices on baking sheets.
Toast until lightly browned; turn and toast the other sides.
Remove from oven and rub 1 side of the toasts with a cut shallot.
Cut each slice into 4 triangles.
Serve with the salmon, sauce, toasts and lemon slices.
Note: Salmon is expensive, but it’s elegant when served on a big platter and guests make open-face sandwiches.
Mix leftover salmon and sauce with cooked spaghetti the next day.