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

Recipe by Real Simple December 2002


Credit: Melanie Acevedo

Recipe Summary test

30 servings


Ingredient Checklist


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.


Nutrition Facts

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