Ingredients
3 tablespoons creme fraiche
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh dill, minced (plus more for garnish)
Sliced pumpernickel bread
1/2 pound smoked salmon, thinly sliced
Preparation
In a small bowl, combine creme fraiche, Dijon, honey, lemon juice and dill. Chill at least 4 hours, until serving time. Cut crusts from pumpernickel. Use a 1-1/2-inch round cookie cutter to cut bread into circles. Lightly toast. Spread Dijon mixture onto pumpernickel. Top with a piece of salmon and garnish with dill.
