Simple and elegant, these Smoked Salmon & Caviar Canapés with Crème Fraîche and Dill are a healthy and delicious hors d'oeuvre for any festive get together. The combination of flavours and textures are a perfect marriage — smokey, creamy and salty with a hint of dill — these little beauties can be prepped ahead of time and simply put together closer to when guests are to arrive.
Smoked Salmon & Caviar Canapé with Crème Fraîche
Makes 15 appetizers
5 thick slices of brioche or good quality white or artisanal bread
4 oz smoked salmon
2 oz crème fraîche
1 oz black caviar
1 head Boston lettuce
Dill sprigs for garnish
Preheat oven to 350°F. Lay the slices of bread on a chopping board and using a small round cookie cutter, stamp out as many small rounds as possible from each slice. Place the bread on a parchment lined baking sheet and bake until golden and crispy, about 13-15 minutes. Remove and let cool on a wire baking rack. To assemble, place some lettuce and a folded piece of smoked salmon on each of the crostini, followed by a small dollop of crème fraîche and 1/4 tsp of caviar. Garnish with a dill sprig and serve.