Smoked Salmon & Caviar Canapé
Caviar pairs elegantly with Smoked Salmon. This very gourmet appetizer is easy to prepare.
Serving Size: 18-20 Canapés
- 5 thin slices of bread
- 2 tablespoons unsalted butter, melted
- 8 ounces thinly-sliced Smoked Salmon
- Vermont Creamery Créme Fraîche or Sour Cream
- 1 tin of Avoir Caviar
Preheat oven to 350 degrees F.
Brush one side of the bread with melted butter and cut out approximately twenty 1 1/2- to 2-inch circles with round cookie cutter; arrange, buttered sides up, on a large baking sheet.
Bake in middle of oven approximately 7 to 10 minutes or until a pale golden hue. Remove from oven and cool completely.
To prepare, top each toasted rounds with salmon slices and with Vermont Creamery Créme Fraîche or sour cream spread thin; top with caviar.
Cover with plastic wrap until ready to serve but do not let sit too long as bread toasts will become soft or enjoy immediately.