Smoked Salmon on Raisin Pecan Bread

Serve: 6


  • 18 slices smoked salmon

  • 3 or 4 slices raisin-pecan bread

  • Salmon or sevruga caviar

  • 5 fresh dill sprigs

  • 2 tablespoons unsalted butter, at room temperature


  1. Trim off the bread crusts.

  2. Lay the bread slices on a cutting board and spread the slices with the butter.

  3. Cut the bread into 18 bite-sized pieces, each about 1 inch square.

  4. Using the salmon slices, wrap the salmon in small circles, placing one on each square of bread.

  5. Garnish the platter with the dill sprigs and place a tiny dollop of salmon or sevruga caviar in the center of each salmon circle.

  6. Garnish each with a dill sprig.

More about Smoked Salmon Recipes

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