De-constructed (hate that word) smoked salmon canape.
Remove yolks and mash. Instead of mayo use creme fraiche. Blend in some chopped capers and some fresh dill. Spoon into halved whites and top with a slice of gravlax or fave smoked salmon. This idea to be tested this Saturday. We’ll serve it with a Berliner Wiess-no syrup!

This entry was posted on Thursday, October 15th, 2009 at 9:24 pm and is filed under The Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.