How to make it

  • 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.

Reviews & Comments 4

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    " It was excellent "
    meals4abby ate it and said...
    Nice recipe, Dave! Just in time for New Years Eve!!
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  • krumkake 10 years ago
    You're just really trying to torture me as I sit in this hospital room aren't you?!? This sounds (and looks) so good, if only I could order in a plate here! I will try this one as soon as I'm back in the kitchen and cookin' up a storm again!!
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    " It was excellent "
    lunasea ate it and said...
    I actually have the goods to make these babies - and shall. I love your jazzed up Creme Fraiche, Dave...I can almost taste it with that smoky salmon already. Thanks for the recipe, hon! ;)
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    " It was excellent "
    chef_irish ate it and said...
    Tasting This Right Now---FAB Recipe
    High 5
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