|Image courtesy of Food & Wine. Recipe courtesy of Wolfgang Puck.|
GOOD TASTE TIP: Not in the mood to light the stove? Whip up the creme fraiche the night before and layer the smoked salmon and caviar* atop simple black bread, toasted french bread (sliced thinly) or small, substantial crackers. For a less extravagant night in, serve this delicious hors d'oeuvre paired with a nice Pinot Noir or Pinot Grigio.
*Caviar may be replaced with a simple sprig of dill for those less-inclined to this delicacy.