Thursday, July 1, 2010

Smoked Salmon on Black Bread with Sweet Butter

Serve these festive canapes with sparkling wine.

  • 4 slices firm, dark Westphalian black bread or warm thin-sliced toast
  • 2 tablespoons unsalted butter, softened
  • 4 ounces thin-sliced smoked salmon
  • Fresh dill sprigs, watercress leaves, or other small fresh herb or salad leaf

1. Spread the bread with a thin layer of the softened butter. Arrange the salmon over the buttered bread in a single layer, cutting the salmon to fit.

2. Cut the bread into four small squares. Garnish each with a leaf of your chosen garnish.

Serves 4

From Fresh & Fast by Marie Simmons

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