Crispy triangles with salmon and caviar

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40 Servings


10 slices of bread
Olive oil
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.