Smoked Salmon with Creme Fraiche Sauce on Shallot Toast
From wolfpackjack 15 years ago
- 10 minutes to make
- Serves 30
Easy, quick, flavorful, make ahead appetiizer. From Real Simple.
Ingredients
- 2 cups creme fraîche or sour cream shopping list
- 3 tablespoons Dijon mustard shopping list
- 1/2 cup chopped fresh dill shopping list
- 1 teaspoon kosher salt shopping list
- 2 loaves thinly sliced white bread shopping list
- 4 shallots, peeled and halved shopping list
- 1 side presliced smoked salmon (about 1 1/2 pounds) shopping list
- 4 lemons, halved and sliced shopping list
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.
People Who Like This Dish 2
- lunasea Orlando, FL
- chef_irish Gainesville, FL
- meals4abby Valders, WI
- wolfpackjack Raleigh, NC
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The Rating
Reviewed by 3 people-
Tasting This Right Now---FAB Recipe
High 5
chef_irish
in Gainesville loved it
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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! ;)
lunasea
in Orlando loved it
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Nice recipe, Dave! Just in time for New Years Eve!!
meals4abby
in Valders loved it
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