Smoked Salmon With Creme Fraiche Sauce on Shallot Toasts

Smoked Salmon With Creme Fraiche Sauce on Shallot Toasts
Melanie Acevedo

Makes 30 toasts
preparation
30
minutes
cooking
30
minutes

Ingredients

2
cups
creme fraiche or sour cream
3
tablespoons
Dijon mustard
1/2
cup
fresh dill, chopped
1
teaspoon
kosher salt
2
loaves thinly sliced white bread
4
shallots, peeled and halved
1
side presliced smoked salmon (about 1 1/2 pounds)
4
lemons, halved and sliced

Directions

  1. Combine the crème fraîche, mustard, dill, and salt. Cover and refrigerate up to 1 day ahead.
  2. Heat broiler.
  3. Arrange the bread slices on baking sheets. Toast until lightly browned; turn and toast the other sides.
  4. 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.
Kay Chun and Jane Kirby
November 2002

Nutritional Information

  • Per Serving
  • Calories 63
  • Fat 3 g
  • Sat Fat 2 g
  • Cholesterol 10 mg
  • Sodium 177 mg
  • Protein 3 g
  • Carbohydrate 6 mg
  • Sugar 1 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 31 mg
What does this mean? See Nutrition 101.