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Smoked salmon with creme fraiche sauce on shallot toasts

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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.