Salmon, Dill & Caviar Croutes

This entry is filed under Christmas Recipes.

A canape classic, simple but effective.  Plus, the salmon topping can be made several days in advance if kept refrigerated in an airtight container. Perfect!

Makes: 20 canapes
Preparation Time: 5 minutes
Effort Level: Dead easy
Shelf Life: 5 days

3 tbsp crème fraiche
200g smoked salmon
1/2 lemon
1 jar mock caviar – red or black 
small bunch dill leaves
puff pastry croutes

Food Processor
Fine grater
Airtight contianer

Here’s What You Do:
Pulse the smoked salmon or chop into small dice.
Add the crème fraiche, lemon zest and juice.
Snip a handful of dill onto the mix (don’t use the stems)
Season with black pepper.
Mix or pulse briefly until just combined.
Refrigerate until you’re ready to use.
Spoon onto the croutes, top with caviar and serve immediately.

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