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Appetizer
French
12 crostini
20 minutes
0 minutes
12 slices toasted French baguette crostini
3/4 cup Crème Fraiche
1 Melissa’s Mini Cucumber, ends trimmed, diced small
1 Melissa’s Red Fresno Chile, stem and seeds removed, minced
6 slices Petrossian Smoked Salmon, sliced in half lengthwise
1 (1 3/4 oz.) can Caviar Petrossian Paris Daurenki
In a bowl, mix together crème fraiche, cucumber and Red Fresno chile.
Spread the mixture over the crostini toasts.
Next top them with the smoked salmon by holding each piece, lengthwise, and setting it down while twisting forming a flower shape.
Repeat for all of the crostinis.
Place equal portions of the caviar on each piece of salmon and serve.
