Smoked Salmon on Bread

Our new tradition was keeping crème fraîche in the refrigerator, which we prefer to cream cheese in terms of a topping for smoked salmon. And, capers, dill, chive, squeezed lemon - perfect! 

Taking about bread, I baked bâtard again. It looked a bit better than last time, but it can be improved much more. Like the last time, taste and texture was great!

Along with mango, cantaloupe, and banana, it was a splendid breakfast.

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