Canapé With Salmon, Crabmeat And Caviar

Put the bread slices in the oven at 100°C for 10 minutes, or until it’s very lightly toasted.

Open the tin of crabmeat and let it drain over a sieve.

Spread the bread with a very thin layer of goat cheese and then layer with a slice of salmon.

Cut the bread into rounds with a glass or a mould, giving the canapé the desired size.

Just before serving, place a dab of crabmeat, a half-teaspoon of caviar and a bit of the chives that you’ve cut with scissors.

Serve right away.