Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.54 Kcal (2795 kJ) | ||
| Calories from fat | 179.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.99g | 31% | |
|---|---|---|---|
| Cholesterol | 104.31mg | 35% | |
| Sodium | 6206.33mg | 259% | |
| Potassium | 1375.53mg | 29% | |
| Total Carbs | 27.62g | 9% | |
| Sugars | 12.07g | 48% | |
| Dietary Fiber | 6.06g | 24% | |
| Protein | 87.9g | 176% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 7.3mg | 40% | |
| Calcium | 140.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 100.85 Kcal (422 kJ) | ||
| Calories from fat | 27.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 31% | |
|---|---|---|---|
| Cholesterol | 15.76mg | 35% | |
| Sodium | 937.65mg | 259% | |
| Potassium | 207.81mg | 29% | |
| Total Carbs | 4.17g | 9% | |
| Sugars | 1.82g | 48% | |
| Dietary Fiber | 0.92g | 24% | |
| Protein | 13.28g | 176% | |
| Vitamin C | 3.5mg | 39% | |
| Iron | 1.1mg | 40% | |
| Calcium | 21.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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