1/2 lb. smoked salmon with peppercorns, flaked*
3 tablespoons minced shallots
2 tablespoons fresh lemon juice
2 tablespoons capers
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 thin loaf French bread
2 tablespoons crème fraîche
Fresh tarragon for garnish

1. In medium bowl, combine salmon, shallots, lemon juice, capers, parsley and tarragon; mix well. Cover; refrigerate 1 to 2 hours.

2. Meanwhile, heat broiler. Slice French bread diagonally into 24 (1/2-inch) slices; place on baking sheet. Broil 4 to 6 inches from heat for 3 to 4 minutes or until both sides are toasted, turning once.

3. Just before serving, add crème fraîche to salmon mixture; mix well. Spread salmon mixture over toasted French bread slices. Drizzle with additional crème fraîche, if desired. Garnish with tarragon.

TIP *If smoked salmon with peppercorns is unavailable, add 1/2 teaspoon cracked black peppercorns to salmon mixture.

24 appetizers

PER APPETIZER: 25 calories, 1 g total fat (.5 g saturated fat), 5 mg cholesterol, 120 mg sodium, 0 g fiber