Rating: 3 stars
18 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 1
  • 18 Ratings
Kay Chun and Jane Kirby

Gallery

Credit: Melanie Acevedo

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 30 toasts
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

63 calories; fat 3g; saturated fat 2g; cholesterol 10mg; sodium 177mg; protein 3g; carbohydrates 6mg; sugars 1g; calcium 31mg.
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