Smoked Salmon Finger Sandwiches

1. 1

   Mix the creme fraiche, chives and shallots in a small bowl. Season to taste. Spread half the bread slices with creme fraiche mixture. Top with salmon, then sandwich with remaining bread.

2. 2

   Using a sharp serrated knife (or electric knife), trim crusts. Cut each sandwich into three long fingers. (The trick to tidy-looking sandwiches is to use a fast sawing action, without applying pressure to cut the sandwiches.)

3. 3

   Cover sandwiches with lightly dampened paper towel, then plastic wrap. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.