Serves 4

Ingredients

• 3 slices rye bread, toasted
• 2 oz smoked salmon
• 2 Tablespoons crème fraiche
• 1 Tablespoon Chives, minced

Directions

1. Slice the crust off the bread, then slice the bread into 4 rectangles.
2. Top each rectangle of bread with a large quarter size of salmon, dollop ½ teaspoon crème fraiche on the salmon and sprinkle with chives.

Tags: appetizer, crostini, Recipes, rye bread, smoked salmon, st. patricks day