Smoked Salmon Mousse On Rye Toasts

• About 6 slices thin rye bread
• 1/2 pound smoked salmon, roughly chopped
• 1/2 cup whipped cream cheese
• 1/3 cup creme fraiche (surprise!) or sour cream
• 4 teaspoons grated onion, with the juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely zested lemon zest
• Freshly ground black pepper
• Salt

1. Heat your oven to 325 degrees. Cut the bread into small triangles or squares and arrange on a baking sheet (you should have about 24 pieces). Bake until crisp, turning once, 10 to 15 minutes.
2. Combine salmon, cream cheese, creme fraiche or sour cream, grated onion, lemon juice and zest, and black pepper, to taste, in the bowl of a food processor. Pulse to combine, scraping down the sides of the bowl once or twice. Taste and season with salt and more black pepper if necessary.
3. If you feel like being fancy, spoon the mixture into a pastry bag fitted with a 1/4-inch star tip and pipe a generous rosette onto each toast. Or just spread a little bit of the mousse on the toasts. Serve immediately.
4. *The salmon mousse may be prepared and refrigerated up to 24 hours ahead. Leave it at room temperature for about 20 minutes before piping/spooning onto the toasts.

thin rye bread, salmon, whipped cream cheese, crueme fraiche, onion, lemon juice, lemon zest, freshly ground black pepper, salt

Taken from food52.com/recipes/3410-smoked-salmon-mousse-on-rye-toasts (may not work)