Rich Smoked Salmon Croustades

Horseradish gives this smooth, creamy filling a little bite.

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Ingredients

1/2 cup creme fraiche or sour cream		3 oz (60 g) smoked salmon
1 tbsp prepared horseradish		1 oz (25 g) red lumpfish caviar
salt and freshly ground black pepper		1 oz (25 g) black lumpfish caviar
12 croustade baskets

Prep: 10 min Total: 45 min

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1
Mix the creme fraiche and horseradish. Season with salt pepper. Refrigerate for 30 minutes.
2
Fill each croustade basket with a spoonful of the creme fraiche mixture, twist a swirl of smoked salmon on top, and top that with a little caviar. Serve within 1 hour.

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