- 3 slices rye bread, toasted
- 2 oz smoked salmon
- 2 Tablespoons crème fraiche
- 1 Tablespoon Chives, minced
- Slice the crust off the bread, then slice the bread into 4 rectangles.
- Top each rectangle of bread with a large quarter size of salmon, dollop ½ teaspoon crème fraiche on the salmon and sprinkle with chives.