Email Print

Smoked Salmon & Creme Fraiche Bread Dumplings


  • Chateau Foods Bread Dumplings
  • 1/4 Lb Smoked Gravalax (I got mine at Aldi and used one package)
  • 1/3 C Créme Fraîche
  • 2 T Capers
  • 2 T Butter
  • 2 Cloves of Garlic
  • 6 scallions cut into 4 inch strips


  • Heat butter in a cast iron skillet.
  • Add the Cloves of garlic to the butter and sauté for a minute or so.
  • Add bread dumplings to the pan and toast on each side until golden brown.
  • Layer scallions on a platter, top with Smoked Salmon Slices and top with the Créme Fraîche and capers.
  • Place the toasted dumplings around the smoked salmon.
  • Alternatively you can layer the salmon, scallions, Créme Fraîche and capers on each dumpling toast and serve on a platter.