Caviar and Smoked Salmon on Toasted Brioche Cubes


  • 5 tablespoons unsalted butter
  • 5 3/4-inch-thick slices brioche loaf or challah
  • ½ pound thinly sliced smoked salmon
  • 1/3 cup crème frache or sour cream
  • 2.5 ounces caviar

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 m...

View full recipe at Epicurious


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