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Ingredients
- five 3/4-inch-thick slices brioche loaf or challah
- 1/2 pound thinly sliced smoked salmon
- 5 tablespoons unsalted butter
- about 2.5 ounces caviar
- 1/3 cup creme fraiche or sour cream
Method
- Cut bread slices into about thirty 1-inch cubes.
- Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces.
- In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter.
- Brown remaining cubes in same manner.
- Top each cube decoratively with salmon, caviar, and creme fraiche or sour cream.
