Smoked Salmon Canape
I still had to do something with the smoked wild salmon I scored at the KunsthalKOOKT-Festival and this was it.
I had set my mind on blini's, but of course, everybody but me will understand that you can't get buckwheat flour on a sunday. So I had to settle with grilled slices of sourdough-bread instead.
I made a number of variations. With plain crème fraîche, crème fraîche with wasabi and crème fraîche with horseradish, on top or at the bottom. With or without salmon-eggs, with or without dill. What I liked best was: crème fraîche with horseradish on top of the salmon. On top of that a little bit of salmon-eggs and some dill.
Maybe next time I will add some lemonjuice and pepper to the crème fraîche too.
(ccc-12-10-2010)