Caviar and Smoked Salmon on Toasted Brioche Cubes

1. 1

   Cut bread slices into about thirty 1-inch cubes.

2. 2

   Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces.

3. 3

   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.

4. 4

   Brown remaining cubes in same manner.

5. 5

   Top each cube decoratively with salmon, caviar, and creme fraiche or sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.