This is no ordinary smoked salmon sandwich – the little bursts of briney flavour from avruga caviar is a luxe touch.
100g/3½oz cream cheese cheese
3 tsp capers, rinsed and chopped
freshly ground black pepper
butter, for spreading
4 slices white bread
100g/3½oz smoked salmon
50g/2oz Avruga caviar
¼ shallot, finely chopped
few sprigs dill
Mix together the cream cheese and the capers and season with freshly ground black pepper.
Butter the bread, then spread the cream cheese mixture over two of the slices. Top with the smoked salmon, caviar, shallots and dill. Top with the remaining buttered bread.
To serve, slice off the crusts and cut the sandwiches into fingers.
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