smoked salmon toasts with creme fraiche&chives

Name: smoked salmon toasts with creme fraiche&chives
Total time: 15 min
Yield: 4 Servings
Ingredients: 1/2 fresh thin baguette; 1 tablespoon olive oil, for brushing on bread; 10 small pieces of smoked salmon, suitable size for each toasted baguette slice; 1/2 cup creme fraiche; 3 tablespoons cream cheese; 2 tablespoons fresh horseradish; 15-20 stalks of chives, finely chopped (set aside 1 teaspoon for garnish); 1/2 fresh lemon for juice; garnish; 1/2 fresh lemon; 1 teaspoon finely chopped chives (from above); 2-3 whole sprigs of chives

Salmon is such a healthy, hearty fish and thinly sliced smoked salmon makes a lovely companion to pre-dinner drinks- whether in the summer or the winter.

You do not need to overload salmon onto the toasts, let it be an elegant little piece that sits there waiting to be enjoyed and most definitely to be appreciated.

smoked salmon toasts with creme fraiche&chives

Salmon is such a healthy, hearty fish and thinly sliced smoked salmon makes a lovely companion to pre-dinner drinks- whether in the summer or the winter.

You do not need to overload salmon onto the toasts, let it be an elegant little piece that sits there waiting to be enjoyed and most definitely to be appreciated.

Posted by Barbara

Ingredients

Recipe serves: 4

	1/2 fresh thin baguette
	1 tablespoon olive oil, for brushing on bread
	10 small pieces of smoked salmon, suitable size for each toasted baguette slice
	1/2 cup creme fraiche
	3 tablespoons cream cheese
	2 tablespoons fresh horseradish
	15-20 stalks of chives, finely chopped (set aside 1 teaspoon for garnish)
	1/2 fresh lemon for juice
	garnish
	1/2 fresh lemon
	1 teaspoon finely chopped chives (from above)
	2-3 whole sprigs of chives

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thoughts&stories

Smoked salmon versus Gravalax (or Lox)

Smoked salmon is cured with either hot or cold smoke to give it flavor whereas Gravalax is cured in a brine, or rub of salt and sugar.

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Posted by Barbara

time
15 minutes
serves
4
skill level
Easy

Ingredients

1/2 fresh thin baguette
1 tablespoon olive oil, for brushing on bread
10 small pieces of smoked salmon, suitable size for each toasted baguette slice
1/2 cup creme fraiche
3 tablespoons cream cheese
2 tablespoons fresh horseradish
15-20 stalks of chives, finely chopped (set aside 1 teaspoon for garnish)
1/2 fresh lemon for juice
garnish
1/2 fresh lemon
1 teaspoon finely chopped chives (from above)
2-3 whole sprigs of chives

Directions

1 Done	baguette toasts Set oven to broil setting, and place wire oven rack about 3/4 from top for toasting the baguettes.
2 Done	Slice the baguette into 1/4 inch (60mm) pieces. Brush each side of bread with olive oil. You want to prepare 10-12 baguette toasts for 4 people.
3 Done	Place on baking sheet and pop into the oven and broil until brown around the edges, about 3 minutes. Flip each piece over and toast on the other side. Set aside
4 Done	sauce In a medium size bowl, mix the creme fraiche, cream cheese, horseradish and chives together well. Taste and determine if you want more horseradish or a bit more creme fraiche.
5 Done	Spread the cheese mixture onto each toast, covering entire surface.
6 Done	Add piece of salmon on top of the cheese mixture and place each toast onto the serving dish.
7 Done	Squeeze juice of 1/2 lemon on each toast, sprinkle with a little chives.
8 Done	Place other 1/2 lemon on the serving plate with sprigs of whole chives and serve immediately. This can made 1/2 hour in advance and kept out at room temperature.