This smoked salmon appetizer is sure to please a crowd with crème fraîche sauce on shallot toasts.

Kay Chun and Jane Kirby
Recipe by Real Simple December 2002

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Credit: Melanie Acevedo

Recipe Summary

Yield:
30 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calcium 69mg; 143 calories; calories from fat 0%; carbohydrates 16g; cholesterol 12mg; fat 5g; fiber 1g; iron 1mg; protein 7mg; saturated fat 2g; sodium 782mg.
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