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:

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.
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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