As Christmas approaches, here is a very nice recipe for special occasions, simple to make and always looks and tastes delicious!

 

 

 

 

Easy

 

 

8-10 Persons

 

 

Ingredients

1 tsp grated lemon zest

1 tbs lemon juice

125 ml Crème Fraîche

100 g Salmon Caviar in jar

Dill Sprigs and chives washed and dried.

4-5 slices of white crustless bread

Soft butter for buttering bread.

 

Method

1.Place cream in bowl.

2. Wash lemon and add to bowl 1 tsp lemon zest, grated on finest holes of zester.

3. Mix in 1 tbs lemon juice, drop by drop. Place cream in “Star” nozzle piping bag.

4. Butter 4-5 slices of white or brown crustless bread. Using 3-4 cm diameter cutter , cut into rounds.

5. Pipe onto bread your cream mixture, holding your piping bag 90 degrees to your bread.

6. Decorate with salmon caviar, using a teaspoon.

7. Wash Dill, pinch off sprigs and dry between kitchen paper.

8. Decorate with fine sprigs of Dill and Chives.

 

 

 

 

Make up your cream cheese, lemon juice and zest in a bowl.

 

Using white or brown  crustless bread and softened butter, cut out bread rounds, using 3-4 cm cutter.

Butter bread with soft butter, just enough to cover bread and using cutter, cut out rounds.

Arrange lightly buttered rounds on serving dish.

Pipe cream onto bread rounds.

….enough to nearly cover.

….like this.

Open Salmon Caviar and using a teaspoon scoop up a small amount of Caviar.

Using a tea spoon decorate with Salmon Caviar.

Decorate with sprigs of Fennel.

You can also decorate in between the Canapés.

Delicious ! If not serving straight away, cover as shown below.

Cover lightly with cling film and reserve in fridge until ready to serve.

 

Serve with Champagne or chilled white wine.

Just perfect with a cold glass of Champagne.

Chin Chin !