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Epicurious

Caviar and Smoked Salmon on Toasted Brioche Cubes

4.4

(12)

Recipe information

  • Yield

    Makes about 30 hors d'oeuvres

Ingredients

five 3/4-inch-thick slices brioche loaf or challah
1/2 pound thinly sliced smoked salmon
5 tablespoons unsalted butter
about 2.5 ounces caviar
1/3 cup crème fraîche or sour cream

Preparation

  1. Step 1

    Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.

    Step 2

    Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.

TagsToastSandwichSmoked SalmonSalmonFishSeafoodCaviarSour CreamDairySnackDinnerBrunchNut Free5 Ingredients or FewerEasySauteNew YearsGourmet
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