Caviar and Smoked Salmon on Toasted Brioche Cubes
- ½ pound thinly sliced smoked salmon
- 5 tablespoons unsalted butter
- 2.5 ounces caviar
- 1/3 cup crème frache or sour cream
- 5 3/4-inch-thick slices brioche loaf or challah
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...