Photo by: Photo: Melanie Acevedo

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


  • 2 cups creme fraîche or sour cream
  • 3 tablespoons Dijon mustard
  • 1/2 cup chopped fresh dill
  • 1 teaspoon kosher salt
  • 2 none loaves thinly sliced white bread
  • 4 none shallots, peeled and halved
  • 1 none side presliced smoked salmon (about 1 1/2 pounds)
  • 4 none 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.

Nutritional Information

Amount per serving
  • Calcium: 69mg
  • Calories: 143none
  • Calories from fat: 0%
  • Carbohydrate: 16g
  • Cholesterol: 12mg
  • Fat: 5g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 7mg
  • Saturated fat: 2g
  • Sodium: 782mg

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Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts Recipe