Ingredients
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18 thin slices Baguette
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¼ cup (60 ml) extra-virgin Olive Oil
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4 oz (115 g) smoked Salmon
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1 Shallot
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2 tbsp finely chopped fresh Chives
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1 tsp fresh Lemon Juice
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½ tsp freshly ground Black Pepper
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½ cup (120 ml) Creme Fraiche
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18 very thin slices English/hothouse Cucumber
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Lemon Zest
Directions
Steps
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1
Done
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Preheat the oven to 350°F/180°C/gas 4. Arrange the baguette slices in a single layer on a baking sheet/tray and brush lightly on the top with the olive oil. Bake until crisp on the edges but still soft in the center, about 10 minutes. Remove from the oven and transfer to wire racks/cake coolers to cool. |
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2
Done
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In a small bowl, combine the salmon, shallot, chives, lemon juice, and pepper and stir to blend. Spread crème fraîche on each toast, then top with a slice of cucumber and a mound of the smoked salmon mixture. Garnish with a curl of lemon zest. |
