Smoked-salmon mousse with black- bread toasts and salmon caviar

Name: Smoked-salmon mousse with black- bread toasts and salmon caviar
Total time: 30 min
Yield: Hors d'oeuvres for eight to 10 people
Ingredients: 6 ounces Eastern smoked salmon, cut into small pieces; 1/2 cup softened sweet butter (unsalted); 1/2 cup creme fraiche; 1 long sprig of dill, finely chopped; 3 chives, minced; 1 tablespoon freshly squeezed lemon juice; Freshly ground pepper to taste; 1 small loaf of sliced black bread; Fresh red salmon caviar; Dill for garnish

Total Time: 30 minutes
Rating: 3(6)
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Featured in: Food; DELICIOUSLY UNEXPECTED BEGINNINGS

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Ingredients

Yield:Hors d'oeuvres for eight to 10 people

6ounces Eastern smoked salmon, cut into small pieces
½cup softened sweet butter (unsalted)
½cup creme fraiche
1long sprig of dill, finely chopped
3chives, minced
1tablespoon freshly squeezed lemon juice
Freshly ground pepper to taste
1small loaf of sliced black bread
Fresh red salmon caviar
Dill for garnish

Ingredient Substitution Guide

Preparation

Step 1
Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
Step 2
When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
Step 3
Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.