smoked salmon

Ingredients

• 4 ounces smoked salmon, thinly sliced
• 8 slices sourdough bread
• 2 tablespoons crème fraîche
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Brush the sourdough bread slices with olive oil.
3. Place the bread slices on a baking sheet.
4. Bake for 5-7 minutes, or until lightly toasted.
5. Spread each toasted bread slice with crème fraîche.
6. Top with 4 ounces of smoked salmon.
7. Sprinkle with chopped fresh dill and a squeeze of lemon juice.
8. Season with black pepper to taste.

Notes

• For best results, use a good quality smoked salmon.
• Toast the bread just until golden brown – you want it to be sturdy enough to hold the toppings.
• If you don't have crème fraîche, you can substitute sour cream or Greek yogurt.
• Store leftover smoked salmon in an airtight container in the refrigerator for up to 3 days.