Hors d'œuvre: Canapés au saumon fumé

A small, quick and tasty snack, nice to use as an appetizer. Pulse some smoked salmon in a food processor for a few seconds, and then add créme fraîche and process until smooth and creamy. Spoon some on a base of multi-grain wheat and rye bread (I made some with a sourdough starter), and top with a couple of capers. I served each canapé in an endive leaf, which added a slightly bitter, refreshing taste.

I set the table with two on every plate before the guests arrived, so we'd have something to escort the first glass of wine, before we started with the first course.