Melanie Acevedo
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Makes 30 toasts

How to Make It

Step 1

Combine the crème fraîche, mustard, dill, and salt. Cover and refrigerate up to 1 day ahead.

Step 2

Heat broiler.

Step 3

Arrange the bread slices on baking sheets. Toast until lightly browned; turn and toast the other sides.

Step 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.

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Ratings & Reviews

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Reviews
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