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Smoked Salmon With Creme Fraiche Sauce on Shallot Toasts

Smoked Salmon With Creme Fraiche Sauce on Shallot Toasts
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Makes 30 toasts| Hands-On Time: | Total Time:


  • 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


  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.
By December, 2002

Nutritional Information

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

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.