Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health

Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts

Real Simple
Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts
Photo: Melanie Acevedo

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Outstanding

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
Kay Chun and Jane Kirby, Real Simple, DECEMBER 2002

Member Ratings and Reviews

5 stars
Trixie312 from Plainfield, NJ(DWhyteNJ@Aol.Com)
I served this as an appitizer before dinner on Thanksgiving and everyone LOVED them! Very tasty and easy to make. I made two batches and the late comers were so upset that they missed getting any that I whipped up another batch as we were cleaning up after the main meal. I added some chives to the receipe and a pinch of crushed garlic. I would definitely make this again11/30/04

5 stars
nipomoturner from Nipomo, CA
I first had this appetizer a few yrs ago in St. Martin at a little French Cafe' , so good! When I saw this recipe I had to try it, just as good !! Brings back nice memories , and so easy, hubby & I have this as a light dinner , with a salad.11/30/04