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Buterbrod S Syomgoi
Smoked Salmon Canapés
Buterbrod S Syomgoi
Black beads of caviar are highlighted against the brilliant pink of smoked salmon in these lovely hors d'oeuvres, which take only minutes to prepare. They may be kept in the refrigerator for several hours, covered, before serving.
Ingredients
Makes 2 dozen canapés.
6 pieces thinly-sliced black bread, cut into quarters
¼ lb (120 g) sliced smoked salmon
4 tablespoons double cream, whipped
2-3 tablespoons soured cream
4 teaspoons black caviar
1 tablespoon prepared horseradish
Parsley
Method
Whip the double cream until it forms soft peaks, and fold in the horseradish. Spread each quarter of bread with some of this mixture, then top with a thin slice of smoked salmon.
Top each slice of salmon in turn with a dab of soured cream, and then sprinkle a little caviar over, pressing down lightly so it will stay in place.
Tuck a tiny piece of parsley into the whipped cream on each square. Chill.
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