Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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This smoked salmon appetizer is sure to please a crowd with crème fraîche sauce on shallot toasts. 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 |
Directions:
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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