Directions
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Heat oven to 350 F.
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Line a baking she with parchment paper.
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Arrange sliced brioche triangles on the baking sheet and brush lightly with olive oil and sprinkle with a little salt and pepper.
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Bake for 3-5 minutes until the bread is lightly toasted. Remove from oven and let cool.
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Stir the dill and lemon juice into the crème fraîche and set aside.
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Arrange the brioche on a serving platter.
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Criss-cross and fold 2 pieces of salmon to fit onto the brioche points.
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Spoon a half Tablespoon of the crème fraîche mixture onto the salmon.
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Top with a sprinkle of roe.
From Shawnie's class “New Year Champagne Celebration” (also taught in Cooking with Wine: Valentine’s Edition)
