SALMON AND CRèME FRAîCHE ON BLACK-BREAD TOASTS

Salmon and Crème Fraîche On Black-Bread Toasts image

Provided by Amanda Hesser

Time 10m

Yield About 16 toasts

Number Of Ingredients 7

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Ingredients

4 thin slices black or dark pumpernickel bread, crusts removed and cut into triangles
5 tablespoons crème fraîche
1 tablespoon horseradish, plus more to taste
1 tablespoon thinly sliced chives
Sea salt to taste
1/4 pound thinly sliced smoked salmon
Coarsely ground black pepper

Steps:

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.
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.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 0 grams