Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts

Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts
Photo by Melanie Acevedo

Ingredients

  • 4 shallots, peeled and halved
  • 2 cups creme fraîche or sour cream
  • 2 loaves thinly sliced white bread
  • 1 side presliced smoked salmon (about 1 1/2 pounds)
  • 3 tablespoons Dijon mustard
  • 2 loaves thinly sliced white bread
  • 4 lemons, halved and sliced
  • + 9 more ingredients
    • 1 side presliced smoked salmon (about 1 1/2 pounds)
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • ½ cup chopped fresh dill
    • 4 shallots, peeled and halved
    • 4 lemons, halved and sliced
    • ½ cup chopped fresh dill
    • 2 cups creme fraîche or sour cream
    • 3 tablespoons Dijon mustard

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 ...

View full recipe at My Recipes

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