Regal Smoked Salmon and Caviar Canapes
Submitted by: Regal Salmon
- 4 medium eggs
- 12 thin slices of white bread
- Butter for spreading
- 2 tablespoons Creme fraiche
- Salt & freshly ground black pepper
- 2 teaspoons finely chopped chives
- 100g Regal Marlborough Cold Smoked Salmon
- 100g Regal Salmon Caviar
- Preheat oven to 200C
- Place the eggs in a saucepan and cover with cold water. Bring to the boil, and cook at a steady boil for 5 minutes. Drain and run the eggs under cold running water, then peel.
- Remove the crusts from the bread then roll each slice with rolling pin until halved in thickness. Trim to fit small muffin tins then butter one side of each bread slice.
- Press slices carefully into the muffin tins, buttered side down and bake for 12 to 15 minutes until golden brown. Cool on a wire rack.
- Finely chop the eggs and mix with creme fraiche, salt and pepper and chives. Divide the mixture among the 12 cases. Top each with twist of smoked salmon and 1 teaspoon of Regal Caviar.
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