Salmon and Herb Toasts with Caviar

In a saucepan, bring the white wine and chopped shallots to a boil.

Add the salmon fillet and poach until cooked through, about 10 minutes.

Remove the salmon from the saucepan and let it cool. Flake the salmon into small pieces.

In a bowl, combine the flaked salmon, smoked salmon, chives, parsley, dill, and unsalted butter.

Season with salt and black pepper to taste.

Spread the salmon mixture onto the toasted white bread.

Top each toast with a small dollop of crème fraiche and a spoonful of caviar.