Lox with Crème Fraiche and Dill


  • 1 lb sockeye lox
  • 1 container of crème fraiche
  • A few sprigs of fresh dill
  • 5 slices Pepperidge Farm very thin bread
  • 1 tablespoon olive oil
  • Sea salt


  1. For this simple recipe, brush both sides of bread with olive oil and lightly salt. Place on cookie sheet and bake at 350°F until golden brown. Let cool and slice in triangular points.
  2. Serve with about 2 slices of lox per person, a tablespoon of very cold crème fraiche on the side of the plate, and garnish sprigs of fresh dill.