Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts

Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts

Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts

Yield 30 servings

Ingredients

  • 2 cups creme fraîche or sour cream
  • 3 tablespoons Dijon mustard
  • 1/2 cup chopped fresh dill
  • 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

How to Make It

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

    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.

    Note: Salmon is expensive, but it’s elegant when served on a big platter and guests make their own open-face sandwiches. Mix leftover salmon and sauce with cooked spaghetti the next day.

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