Canapés with Salmon, Shrimp, Caviar and Two Croutons

Ingredients

• 5 whole‑grain toast slices
• 30 g horseradish (jarred)
• 150 g Smoked salmon
• dill sprigs
• 5 whole‑grain toast slices
• 30 g Butter
• 2 lettuce leaves
• 40 cooked and peeled shrimp
• 20 boiled white asparagus tips
• 8 whole‑grain toast slices
• 150 g Keta caviar
• 5 hard‑boiled quail eggs
• dill sprigs
• 10 tsp cottage cheese
• 0.25 paprika (red, diced small)
• 1 bowl watercress
• 5 cherry tomatoes
• 10 party shrimp (cooked)
• 10 tsp sour cream horseradish

Instructions

1. 1.

   Cut 10 circles of 5 cm diameter from the whole‑grain toast slices and spread each with horseradish. Shape salmon into rosettes, place on the bread, and garnish with dill.

2. 2.

   Cut 10 small hearts from the whole‑grain toast slices, brush with butter, and top each with a similarly heart‑shaped lettuce leaf. Decoratively arrange 4 shrimp and 2 asparagus tips on the lettuce.

3. 3.

   Cut the whole‑grain toast slices into diamond shapes (about 6 cm long) for the caviar canapés, spread with caviar, and garnish with half a quail egg and dill.

4. 4.

   Divide the toasted bread into about 10 bite‑sized squares for the cottage cheese canapés. Top each square with watercress, cottage cheese, and paprika cubes.

5. 5.

   For the shrimp canapés, cut the toast into about 10 bite‑sized squares, add a dab of horseradish on each, and place a shrimp with half a cherry tomato on top.