Hot Smoked Salmon and Creme Fraiche Bruchetta

Take Home Chef, Episode 10: Patrishia's Menu


  • 10 ounces of hot smoked salmon (skin removed)
  • 200 ml crème fraiche
  • 1 Tbsp of dill (chopped)
  • 1 cornichon, finely diced
  • Juice of 1/2 lemon
  • Freshly ground black pepper
  • 1 baguette, cut into 30 half-inch slices
  • 1/2 cup olive oil


  1. In a large bowl flake the salmon into small chunks and mix with the crème 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 sauté pan until lightly browned (can also be placed under a broiler). Spoon a heaping teaspoon of mixture onto each toast and serve.

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