Smoked Salmon Canapes with Creme Fraiche and Caviar (Canapes De Saumon Fume A La Creme Et Au Caviar)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 (about) 1/4-inch-thick slices challah bread 2 tablespoons (1/4 stick) butter, melted 12 teaspoons creme fraiche or sour cream
8 ounces thinly sliced smoked salmon 2 tablespoons (about) black caviar 24 dill sprigs



1 Preheat oven to 350 F. Using 1-1/2 inch round cookie cutter, cut out 24 rounds from bread slices. Place bread rounds on baking sheet. Brush rounds with melted butter. Bake until golden, about 10 minutes. Cool. Spread 1/4 teaspoon creme fraiche atop each bread round. Fold salmon slices decoratively atop creme fraiche. Top each with another 1/4 teaspoon creme fraiche, then 1/4 teaspoon caviar. Garnish each round with 1 dill sprig.

Back