Smoked Salmon Toasts With Creme Fraiche Sauce

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  • Serves 60
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 63 calories
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 10 mg
    • Sodium 177 mg
    • Protein 3 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 31 mg

In a small bowl, combine the crème fraîche, mustard, dill, and salt. Cover and refrigerate for up to 1 day.Heat broiler on high. Arrange the bread on 2 baking sheets. Broil until lightly toasted, about 1 1/2 minutes per side. Remove from oven. Rub 1 side of each toast with the cut side of a shallot. Cut each piece of toast on the diagonal twice to form 4 triangles. Top each triangle with a slice of salmon and a dollop of the crème fraîche mixture. Serve the lemon wedges on the side.

Ingredients

  1. Check 1 1/2 cups creme fraiche or sour cream
  2. Check 3 tablespoons Dijon mustard
  3. Check 1/2 cup chopped fresh dill
  4. Check 1 teaspoon kosher salt
  5. Check 1 loaf thinly sliced white or wheat sandwich bread
  6. Check 2 small shallots, peeled and halved
  7. Check 1 pound smoked salmon, thinly sliced
  8. Check 2 lemons, cut into wedges

Directions

  1. In a small bowl, combine the crème fraîche, mustard, dill, and salt. Cover and refrigerate for up to 1 day.
  2. Heat broiler on high. Arrange the bread on 2 baking sheets. Broil until lightly toasted, about 1 1/2 minutes per side. Remove from oven. Rub 1 side of each toast with the cut side of a shallot. Cut each piece of toast on the diagonal twice to form 4 triangles. Top each triangle with a slice of salmon and a dollop of the crème fraîche mixture. Serve the lemon wedges on the side.