1/2 lb thinly-sliced smoked salmon
1/4 cup creme fraiche
6 toast points – (thinly sliced, toasted bread with crusts removed)
Caviar as needed
6 chives cut 1″ pieces
Form rose shape with 6 slices of smoked salmon. Place dollop of creme fraiche on toast points. Top creme fraiche with salmon rose. Fill center of the rose with caviar. Garnish with chives.
This recipe yields 6 canapes.