Makes 30 toasts
creme fraiche or sour cream
fresh dill, chopped
loaves thinly sliced white bread
shallots, peeled and halved
side presliced smoked salmon (about 1 1/2 pounds)
lemons, halved and sliced
- Combine the crème fraîche, 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.