Smoked Salmon Toasts with Crème Fraîche Sauce

Ingredients

• 1.5 cups crème frîche sour
• 3 tablespoons dijon mustard 
• 0.5 cup optional: dill fresh chopped
• 1 teaspoon kosher salt 
• 2  lemons cut into wedges
• 2 small shallots peeled halved
• 1 pound salmon smoked thinly sliced
• 1 loaf wheat sandwich bread white thinly sliced

Equipment

• bowl
• baking sheet
• oven
• broiler

Directions

1. In a small bowl, combine the crme frache, mustard, dill, and salt. Cover and refrigerate for up to 1 day.
2. Heat broiler on high. Arrange the bread on 2 baking sheets. Broil until lightly toasted, about 1 1/2 minutes per side.
3. Remove from oven. Rub 1 side of each toast with the cut side of a shallot.
4. Cut each piece of toast on the diagonal twice to form 4 triangles. Top each triangle with a slice of salmon and a dollop of the crme frache mixture.
5. Serve the lemon wedges on the side.