Salmon and Crème Fraîche On Black-Bread Toasts
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 4thin slices black or dark pumpernickel bread, crusts removed and cut into triangles
- 5tablespoons crème fraîche
- 1tablespoon horseradish, plus more to taste
- 1tablespoon thinly sliced chives
- Sea salt to taste
- ¼pound thinly sliced smoked salmon
- Coarsely ground black pepper
Nutritional analysis per serving (16 servings)
30 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the bread pieces on a baking sheet and bake until lightly toasted but still soft in the center. Meanwhile, whisk together the crème fraîche, 1 tablespoon horseradish and chives in a small bowl. Add more horseradish and salt to taste. Cut the salmon into strips (2 inches by 1 inch) or squares, so that you have the same number as triangles of bread.
- Step 2
Place toasts on a serving platter. Spoon a little horseradish cream on each piece. Lay a piece of salmon on top in delicate folds. Sprinkle pepper over the salmon and serve.
Private Notes
Comments
Capers and dill as add ons are nice with this.
Be sure to use good-quality fresh jar of horseradish and drain before adding to cream. I doubled the horseradish to get sufficient zip. Garnish top of salmon with a couple of 1” lengths of chive.
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