Try an open-faced sandwich fit for tea time on Mother's Day
Servings: 10 to 15
1 loaf pumpernickel bread
¼ pound wild smoked salmon
½ cup crème fraîche
Zest of one lemon
10 to 15 large capers with stems
Use a round cookie cutter three inches in diameter to cut bread for sandwiches. Set aside. In a medium-sized bowl, gently fold crème fraîche and lemon zest together; refrigerate until ready to serve. When ready to serve, spread a generous teaspoon of mixture onto bread, place slices of salmon on top and garnish with a large caper and lemon zest. Serve immediately.