Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts

Name: Smoked Salmon with Crème Fraîche Sauce on Shallot Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 2 loaves thinly sliced white bread; 473 milliliters creme fraîche or sour cream; 3 Tbsps Dijon mustard; 118 milliliters chopped fresh dill; 1 teaspoon kosher salt; 4 lemons, halved and sliced; 680 grams side presliced smoked salmon (about; 4 shallots, peeled and halved

For 92 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 75 calories, 5g of protein, and 5g of fat. This recipe serves 30. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a pescatarian diet. A mixture of dill, kosher salt, lemons, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the creme frache, mustard, dill, and salt. Cover and refrigerate up to 1 day ahead.

Ingredients you will need

Mustard

Dill

Salt

Heat broiler. Arrange the bread slices on baking sheets. Toast until lightly browned; turn and toast the other sides.

Ingredients you will need

Bread

Toast

Equipment you will use

Baking Sheet

Broiler

Remove from oven and rub 1 side of the toasts with a cut shallot.

Ingredients you will need

Shallot

Dry Seasoning Rub

Equipment you will use

Oven

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.

Ingredients you will need

Salmon

Lemon

Sauce

Mix leftover salmon and sauce with cooked spaghetti the next day.

Ingredients you will need

Cooked Spaghetti

Salmon

Sauce

Equipment

Baking Sheet

Broiler

Oven

Ingredients

Servings:

loaves thinly sliced white bread 473milliliters

creme fraîche or sour cream 3Tbsps

Dijon mustard 118milliliters

chopped fresh dill 1teaspoon

kosher salt 4

lemons, halved and sliced 680grams

side presliced smoked salmon (about 4

shallots, peeled and halved

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.