Smoked Salmon Pizzette

• 20 slices smoked Atlantic salmon
• ½ cup crème fraiche
• 3 Tbsp.</

In a large bowl, whisk the crème fraiche until soft peaks form. Add horse-radish, salt and pepper. Let stand to chill at least 1 hour in advance. Over a hot, seasoned grill, lightly toast the pita breads, turning to brown evenly. Remove from heat and transfer to a plate to cool to room temperature. Divide the crème fraiche mixture evenly among the pita breads. Spread with an icing spatula to co