This is no ordinary smoked salmon sandwich – the little bursts of briney flavour from avruga caviar is a luxe touch.
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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The final week of heats begins, and six more cooks try to impress the judges.
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