Smoked Salmon With Crispy Shallots And Dilled Cream

• 2 tablespoons sour cream
• 1 teaspoon finely chopped fresh dill
• 1/2 teaspoon fresh lemon juice
• 1 1/2 teaspoons butter
• 1 tablespoon olive oil
• 1 large shallot, thinly sliced crosswise (about 1/4 cup)
• 6 1/3-inch-thick baguette slices, cut on diagonal, or 6 water crackers
• 1 1/2 ounces thinly sliced smoked salmon, halved lengthwise

1. Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD:
2. Chill. Rewhisk before using.
3. Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and saute until golden brown, 3 to 4 minutes. Transfer sauteed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD:
4. Let stand at room temperature.
5. Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.

sour cream, fresh dill, lemon juice, butter, olive oil, shallot, baguette, salmon

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-with-crispy-shallots-and-dilled-cream-353409 (may not work)