Smoked Salmon & Caviar Canapes with Creme Fraiche and Dill
A great way to kick off any celebration! These bite size treats are always a crowd pleaser. Any leftover smoked salmon makes for wonderful brunch the next day. Omelettes, Eggs Benedicts, and Quiches, oh my… 🙂
INGREDIENTS
Smoked Salmon & Caviar Canapes
- 1 lb Wild Smoked Sockeye Salmon Sliced Fillet
- 50g Fresh Canadian Salmon Caviar
- Melba Toasts Rounds or Baguette Slices, cripsed in the oven
- Fresh Dill, Sprigs
Homemade Creme Fraiche
- 1 cup 35% Whipping Cream
- 3 Tbsp Buttermilk or regular sour cream
PREPARATION
Homemade Creme Fraiche
- In a bowl, stir together cream and buttermilk.
- Cover with a lint-free kitchen towel and let stand at room temperature (68 to 72 °F/20 to 22° C) for about 24 hours until thickened.
- It should smell fresh and nutty. (Discard if it develops any extremely sour or off aromas.)
- Stir with a whisk to blend, transfer to an airtight container or cover bowl with plastic wrap and refrigerate until chilled, for about 8 hours, and use within 1 week.
ASSEMBLE
- Fold each slice of smoked salmon and attractively place on each melba toast round or baguette crisp.
- Place some creme fraiche into a piping bag, and pipe a bit onto each piece of smoked salmon.
- Top each dollop of creme fraiche with some salmon caviar, and garnish each with a dill sprig.
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