Smoked Salmon Canapes with Creme Fraiche and Caviar

12 1/4-inch-thick slices challah bread
2 tablespoons melted butter
12 teasoons creme fraiche or sour cream
8 ozs thinly sliced smoked salmon
2 tablespoons black caviar
24 dill sprigs

• Preheat oven to 350F. Using 1.5 inch round cookie cutter, cut out 24 rounds from bread slices. Place bread rounds on baking sheet. brush rounds with melted butter. Bake until golden. Cool.

• Spread 1/4 teasoon creme fraiche atop each bread round. Fold salmon slices decoratively atop creme fraiche. top each with another 1/4 teasoon creme fraiche, then 1/4 teasoon caviar.

• Garnish each round with 1 dill sprig. (Can be prepared 1 hour ahead. Chill.)

 

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