Crispy triangles with salmon and caviar
10 slices of bread
Salt and black pepper
Chopped fresh dill
200 g of cream cheese (7 oz)
500 g of smoked salmon (17.5 oz)
50 g of Black River Caviar (1.8 oz)
Place the slice of bread on a cutting board and flatten it with a rolling pin, pressing it as if it were dough. Cut the edges. Repeat with the rest of the slices.
Cut each slice into four equal triangles.
Spread some oil on a baking tray using a piece of paper towel.
Place the bread on the tray and sprinkle the top with oil, chopped fresh dill, salt and black pepper.
Bake in pre-heated oven at 200 °C (400 °F), until the slices are slightly golden. Take out from the oven and let cool on a rack.
In a separate bowl, mix the cream cheese, mustard to taste, and salt and pepper. Fill a plastic tube or piping bag with it.
Cut the smoked salmon into 4 cm (2 in) cubes.
Place the crispy triangles on a large china dish, adding a small scoop of the cheese mixture, a piece a salmon, and a tsp of caviar.
Decorate with capers.