Caviar and Smoked Salmon on Toasted Brioche Cubes Recipe

Caviar and Smoked Salmon on Toasted Brioche Cubes Recipe

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