Smoked Salmon and Caviar Cucumber Canapes Recipe

Smoked Salmon and Caviar Cucumber Canapes Recipe

• 1/2 lb. Balyk Cut Smoked Salmon
• 2 English Cucumbers (seedless cucumbers)
• 4 oz. Hackleback or Bowfin caviar
• 1/4 cup crème fraiche
• Fresh dill for garnish

1. Clean and wash the cucumbers, cut off the ends at a 45 degree angle, and then make ¼-inch thick cucumber slices, each at a 45 degree angle. Make 24 pieces.
2. Cut the Balyk Cut Smoked Salmon into ¼ inch thick strips, making 24 pieces.
3. Place a strip of smoked salmon on top of the cucumber slices, then place ½ teaspoon of crème fraiche next to each smoked salmon slice. On top of the smoked salmon and crème fraiche place approximately ¼ teaspoon of caviar (do not use any metal instruments with caviar, it affects the taste – use mother of pearl or ceramic utensils). Garnish with a sprig of dill.