Also called: (Canapes De Saumon Fume A La Creme Et Au Caviar)
Ingredients:
12 1/4-inch-thick slices challah bread
2 tablespoons melted butter
12 teaspoons creme fraiche or sour cream
8 ounces thinly sliced smoked salmon
2 tablespoons caviar
20 dill sprigs
Instructions:
1. Pre-heat oven to 175C (gas mark 4)
2. Cut the bread with a cookie cutter, you will need 20 pieces.
3. Place the cut out bread on a baking tray and brush them with melted butter.
4. Bake in the oven for ten minutes and leave to cool.
5. Spread quarter teaspoon of creme fraiche over each bread circle.
6. Fold the salmon slices over the creme fraiche and top with another layer of creme fraiche.
7. Add quarter teaspoon of caviar over the creme fraiche.
8. Garnish with dill and serve.
Popular search terms:
- Salmon canapés with crème fraîche caviar and dill
