SMOKED SALMON CANAPES WITH CREME FRAICHE AND CAVIAR

SMOKED SALMON CANAPES WITH CREME FRAICHE AND CAVIAR image

Yield 8 servings

Number Of Ingredients 6

Previous Next

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

Steps:

Preheat oven to 350. 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. (Can be prepared 1 hour ahead. Chill.) *Available in the dairy section of some specialty foods stores and some supermarkets nationwide.