Shallot Toasts with Creme Fraiche and Smoked Salmon
This is a quick, yet elegant appetizer idea. Creme fraiche, which delivers more flavor than whipped cream but has less of the tartness of sour cream, adds a gourmet touch to shallot-enhanced french bread slices.
UPDATE: This is my entry to the Weekend Herb Blogging which is being hosted this week by Batasari.
Makes 12 Servings
1 cup creme fraiche
2 tbsps fresh dill, chopped
4 tbps dijon mustard
1/8 tsp kosher salt
shallots, peeled, pureed
12 slices french bread
3 oz smoked salmon, sliced
In a small bowl, combine creme fraiche, dijon mustard, dill and kosher salt.
Brush pureed shallots onto one side of french bread slice. Layer bread slices on a cookie sheet and lightly toast both sides.
Arrange smoked salmon slices on side of bread that was brushed with pureed shallots. Spoon a dollop of creme fraiche mixture on top of smoked salmon. Serve with lemon slices.
TIPS:
1) Sour cream can be substituted for creme fraiche.
Appetizer Recipes in The CookMobile Archive:
Sounds very tasty. I’m not sure if I’ve ever seen creme fraiche for sale here, although I’ve had it in restaurants.
Hi Lalaine, how sosy naman the name of creme fraiche!
Kayln, yes, it’s pretty good, and easy to boot.
Even our regular supermarkets don’t carry creme fraiche. I had to go to a specialty store. I haven’t personally checked but my friend states Trader’s Joe sells it. But I’ve seen “homemade” ways of making it over the internet.
Gay,
Di ba? Akala mo totoo hehehe.