Smoked Salmon Tartare

• 1/2 pound thinly sliced smoked salmon
• 1/4 cup creme fraiche
• 1/4 cup chopped fresh dill, plus additional for garnish
• Toasted baguette slices

1. Lay each slice of salmon flat on a cutting board and cut into matchstick-size strips, then cut crosswise into 1/4-inch dice.
2. In a medium bowl, toss the salmon gently with the creme fraiche and the 1/4 cup dill.
3. Transfer the tartare to a serving bowl and garnish with the additional dill.
4. Pass the baguette toasts separately.

salmon, creme fraiche, fresh dill, baguette slices

Taken from www.foodandwine.com/recipes/smoked-salmon-tartare (may not work)