Japanese Eel Canapes with Horseradish Creme Fraiche

1. 1

   In a small bowl, stir the horseradish into the creme fraiche and refrigerate for at least 20 minutes.

2. 2

   Preheat the broiler.

3. 3

   Cut the loaf of gingerbread into twenty 1/4 -inch-thick slices and halve each slice.

4. 4

   Arrange the slices on 2 large baking sheets and broil, 1 pan at a time, for about 25 seconds to crisp the gingerbread edges.

5. 5

   Let cool.

6. 6

   Cut the fish into forty 3/4 -inch-wide diagonal strips.

7. 7

   Arrange the strips on a baking sheet and brush with the soy sauce and 1 tablespoon of the melted butter.

8. 8

   Broil for 1 to 2 minutes, or until crisp.

9. 9

   Lightly brush the gingerbread with the remaining 2 tablespoons of butter.

10. 10

    Top each piece with 1/2 teaspoon of the horseradish cream and a piece of broiled fish.

11. 11

    Garnish with a dab of horseradish cream, a sprinkling of red onion and chives and a small chervil sprig.

* Per serving · 4 servings · Values may vary.