A beautiful smoked salmon rosette sits atop a layer of crème fraîche spread on a dark bread round to produce an enticing savory that is pleasing to both the eye and the palate.
Salmon, Chive & Crème Fraîche Canapés
Makes 24
Ingredients
- 12 slices pumpernickel rye bread, frozen
- 3 tablespoons crème fraîche
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh chives
- 1 (4-ounce) package smoked salmon
- Garnish: minced fresh chives
Instructions
- Using a 2-inch round cutter, cut 2 rounds from each frozen bread slice.
- In a small bowl, stir together crème fraîche, mayonnaise, and chives. Spoon a small amount of mixture (approximately ½ teaspoon each) onto each bread round.
- Cut or tear smoked salmon into 24 equal portions. Shape each smoked salmon portion into a rosette and place onto bread rounds. Serve immediately, or cover loosely with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
- Just before serving, garnish with fresh chives, if desired.
