CookEat Recipe
Danish Canapés
Six toasted ham canapés split between smoked salmon and Russian caviar, finished with egg and lemon.
Method
Steps
Step 1
Keep the cooked ham, ready-to-eat smoked salmon, ready-to-eat salted sturgeon roe caviar and hard-boiled egg refrigerated until assembly.
Step 2
Follow verified package storage/use-by instructions and keep cold ingredients refrigerated until assembly.
Step 3
Prepare six medium bread rounds of TWO-and-half-inch diameter, approximately 6.35 cm, and toast golden.
Step 4
Let toast cool enough for the cold topping assembly under the handling instruction.
Step 5
Cover each toast with a very thin round of cooked ham and spread lightly with French mustard.
Step 6
Cut six very thin smoked-salmon slices each half the size of its ham circle; put salmon on one half of each ham round.
Step 7
Spread half a teaspoon of the caviar on the other half of each, three teaspoons total across the same six.
Step 8
Hash the same one cold hard-boiled egg very finely and sprinkle evenly across all six canapes.
Step 9
Arrange the canapés on a dish and garnish with six lemon quarters and parsley.
Step 10
Serve promptly.
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