Best Salmon And Crème Fraîche On Black Bread Toasts Recipes

Smoked-salmon mousse with black- bread toasts and salmon caviar image

Time 30m

Yield Hors d'oeuvres for eight to 10 people

Number Of Ingredients 10

6 ounces Eastern smoked salmon, cut into small pieces
1/2 cup softened sweet butter (unsalted)
1/2 cup creme fraiche
1 long sprig of dill, finely chopped
3 chives, minced
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper to taste
1 small loaf of sliced black bread
Fresh red salmon caviar
Dill for garnish

Steps:

Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.

Caviar and Smoked Salmon on Toasted Brioche Cubes image

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 5

five 3/4-inch-thick slices brioche loaf or challah
1/2 pound thinly sliced smoked salmon
5 tablespoons unsalted butter
about 2.5 ounces caviar
1/3 cup crème fraîche or sour cream

Steps:

Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.