Ingredients

Makes about 30 hors d'oeuvres

　　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 crème fraîche or sour cream

　　

Step 1

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.

　　

Step 2

Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.