- 10 ounces hot smoked salmon (skin removed)
- 3/4 cup creme fraiche
- 1 tablespoon dill (chopped)
- 1 cornichon, finely diced
- 1/2 lemon, juiced
- freshly ground black pepper
- 1 baguette, cut into 30 (1/2-inch) slices
- 1/2 cup olive oil
- In a large bowl flake the salmon into small chunks and mix with the creme fraiche, dill and chopped cornichon.
- Add the lemon juice and season with freshly ground black pepper.
- Drizzle the sliced baguette with the olive oil and fry in a saute pan until lightly browned (can also be placed under a broiler).