Salmon and Crème Fraîche On Black-Bread Toasts

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
• ¼ pound thinly sliced smoked salmon
• Coarsely ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    32 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 3 milligrams cholesterol; 92 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 16 toasts

Preparation

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.
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.

10 minutes