SMOKED SALMON AND HORSERADISH CREME FRAÎCHE TOASTS

Smoked Salmon and Horseradish Creme Fraîche Toasts are a  fast and easy appetizer that can be “thrown” together in a matter of minutes.  But, that’s if you have some of what I call “refrigerator pantry basics” on hand. 

On any given day you’ll most likely find a mason jar of creme fraîche and a little bottle of balsamic glaze tucked away inside my refrigerator. 

I deem both as essentials to have on hand for adding some flair to otherwise, ordinary recipes.

Since both require a bit of time, albeit “hands off” to some extent, it’s nice not to have to delay making a recipe to prepare them.

Making creme fraîche is super-easy, it just requires you start it at least a day before you want to first use it.  Click here to get the “recipe”:  How to Make Creme Fraîche

No worries, I give you instructions for the balsamic glaze right in the Smoked Salmon and Horseradish Creme Fraîche recipe cardÎî!

Don’t miss the master article on my How-To Guide For Smoking Food at Home!   Because that’s where you’ll find everything you need to know to set up and use a home smoker. 

Whether it’s a dedicated piece of machinery, like a pellet smoker, or a make-shift smoker in your grill, I’ll give you all the facts you’ll need. 

Smoked Salmon and Horseradish Creme Fraiche Toasts

Yield: 4 - 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These fabulous fresh layered open-faced sandwiches are a perfect way to welcome a weekend morning!

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Ingredients

• 1 cup balsamic vinegar
• 6 slices square pumpernickel bread
• 2 cups micro greens, watercress or arugula (or mixture)
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. red wine vinegar or freshly squeezed lemon juice
• Kosher salt and fresh ground black pepper
• 1 Haas avocado, peeled and thinly sliced
• 12 oz. smoked salmon, sliced thin or chunked
• 1 cup creme fraiche (click link in post for recipe)
• 1 Tbsp. fresh or creamed horseradish
• Plenty of fresh ground black pepper
• 1/2 cup green onions, thinly sliced

Instructions

1. Place balsamic vinegar in a small saucepan over medium heat and cover. When it comes to a simmer, uncover and reduce heat to medium-low. If it stops simmering, adjust the heat accordingly. Keep at a slow simmer, stirring occasionally until it is reduced to a thick glaze consistency. It will take about 15-20 minutes, but watch closely so it doesn't scorch.
2. Toast pumpernickel bread and slice in half on the diagonal, to make 2 triangles.
3. Place greens in a medium bowl. Add oil, vinegar and season with salt and pepper. Toss gently to coat greens with dressing.
4. In a small bowl, combine the creme fraiche and horseradish until well combined.
5. ASSEMBLY: Place toast triangles on a large cutting board. Divide the greens among the 12 pieces of toast. Layer with avocado and the salmon.
6. Top each with a dollop of creme fraiche mixture, season generously with black pepper and drizzle with balsamic glaze.
7. Serve immediately.

Notes

If using a "peppery" green like arugula, decrease the amount of pepper used as a final seasoning.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 411Total Fat 27gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 13gCholesterol 62mgSodium 1448mgCarbohydrates 26gFiber 7gSugar 8gProtein 16g

Calorie counts will vary according to the type of smoked salmon used for the recipe.

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