Smoked Salmon Mousse and Caviar Appetizer Recipe

Smoked Salmon Mousse and Caviar Appetizer Recipe

• 1 Brioche or Challah Bread
• 1 7 oz. Smoked Salmon and Spinach Mousse Pate
• 3 oz. Salmon Roe
• 2 English cucumbers (seedless cucumbers)
• 3 tbsp. crème fraiche
• Chives, minced, for garnish

1. Slice the bread into ¼ inch thick pieces, and then grill on both sides until lightly toasted. Once cooled, slice the bread into pieces slightly larger than a slice of the Smoked Salmon Mousse.
2. Slice the Smoked Salmon Mousse into ¼-inch thick slices.
3. Clean and wash the English Cucumbers. With a peeler, make long single strips from one end of the cucumber to the other. You should discard the first and last 2-3 strips from the cucumber that are too narrow.
4. Take a cucumber strip and wrap it once around a piece of Smoked Salmon Mousse. You may need to cut off the excess of the cucumber. Then place on top of the toasted bread. Then place about ½ tspn of crème fraiche on top of the cucumber wrapped Smoked Salmon mousse. Then place about ¼ ounce of Salmon Roe on top. Sprinkle some minced chives on top as a garnish.