In a nonreactive bowl, stir together the creme fraiche, dill, shallot, lemon juice, salt and pepper.
Place about 5 tablespoons of the creme fraiche mixture off center on each of 4 chilled plates. On the other side of the plate, place 4 slices of salmon on top of each other, overlapping the slices slightly. Place a small mound of caviar at the top of each plate. Serve each plate with a halved lemon and toasted bread.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 Pr Servin|
|Calories from Fat: 216 (44%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 225mg||69 %|
|Sodium 276.8mg||10 %|
|Potassium 1152mg||30 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.2g|
|Protein 63.9g||91 %|
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Calories per serving: 492
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