Smoked Salmon Rosettes on Pumpernickel with Caviar and Chive Crème
Equipment
- Mixing Bowl
- Knife
- Spoon
Ingredients
- 8 small pumpernickel bread rounds
- 4 ounces thinly sliced smoked salmon
- ½ cup crème fraîche
- ¼ cup finely chopped fresh chives
- 2 tablespoons caviar
Instructions
- Place the crème fraîche in a mixing bowl and stir in 3 tablespoons of the chopped chives until evenly combined.
- Spread a thin layer of the chive crème over each pumpernickel round.
- Fold or roll individual slices of smoked salmon into small rosette shapes and set one on top of the crème on each round.
- Add a small dollop of caviar to the center of each rosette.
- Sprinkle the remaining chives over the finished pieces before serving.
Notes
Shape the salmon rosettes gently so the slices do not tear. You can mix the chive crème up to a day ahead and keep it chilled, then assemble the bites right before guests arrive to keep the bread crisp.
Course: Appetizer
Cuisine: French
Equipment: Mixing Bowl, Knife, Spoon
Cuisine: French
Equipment: Mixing Bowl, Knife, Spoon