SMOKED SALMON WITH CRISPY SHALLOTS AND DILLED CREAM

SMOKED SALMON WITH CRISPY SHALLOTS AND DILLED CREAM image

Yield 2

Number Of Ingredients 8

2 Tbsp sour cream
1 tsp finely chopped fresh dill
1/2 tsp fresh lemon juice
1 1/2 tsp butter
1 Tbsp olive oil
1 large shallot, thinly sliced crosswise (about 1/4 cup)
6 1/3 inch thick baguette slices, cut on diagonal, or 6 water crackers
1 1/2 ounces thinly sliced smoked salmon, halved lengthwise

Steps:

Whisk sour cream, finely chopped fresh dill, and butter in small bowl to blend. Season to taste with salt and pepper. (Dilled cream can be made 8 hours ahead) Chill. Rewhisk before using. Melt butter with olive oil in small skillet over medium high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and saute until golden brown, 3 to 4 minutes. Transfer sauteed shallots to paper towels to drain completely (shallot pieces will crisp as they cool) (Do ahead: Crispy shallots can be made up to 2 hours ahead. Let stand at room temperature. Arr ange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices a top, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.