Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts
This smoked salmon appetizer is sure to please a crowd with crème fraîche sauce on shallot toasts.
Yield: 30 servings
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Amount per serving
- Calcium: 69mg
- Calories: 143
- Calories from fat: 0%
- Carbohydrate: 16g
- Cholesterol: 12mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Protein: 7mg
- Saturated fat: 2g
- Sodium: 782mg
- 2 cups creme fraÃ®che 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
- 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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Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts Recipe at a Glance
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