Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts

Yield: 30 servings

Ingredients

• 2  cups  creme fraîche or sour cream
• 3  tablespoons  Dijon mustard
• 1/2  cup  chopped fresh dill
• 1  teaspoon  kosher salt
• 2  loaves thinly sliced white bread
• 4  shallots, peeled and halved
• 1  side presliced smoked salmon (about 1 1/2 pounds)
• 4  lemons, halved and sliced

Preparation

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

Calories:

143 (0% from fat)

Fat:

5g (sat 2g)

Protein:

7mg

Carbohydrate:

16g

Fiber:

1g

Cholesterol:

12mg

Iron:

1mg

Sodium:

782mg

Calcium:

69mg