Salmon and Herb Toasts with Caviar

To poach salmon for your Salmon and Herb Toasts, bring a saucepan of dry white wine and chopped shallots to a boil. Add the salmon fillet and let it poach for about 10 minutes until cooked through. Once done, remove the salmon, let it cool, and then flake it into small pieces for mixing with herbs and butter.

If you're looking for dietary substitutions, you can use gluten-free bread instead of white bread for a gluten-free option. For a dairy-free version, substitute unsalted butter with a plant-based butter and skip the crème fraiche or use a dairy-free alternative. Additionally, you can replace caviar with a vegan caviar alternative if desired.

To store leftover Salmon and Herb Toasts, place them in an airtight container in the refrigerator. It's best to consume them within 1-2 days for optimal freshness. However, if you have leftover salmon mixture, you can store that separately and assemble the toasts fresh when ready to eat.

To create a complete appetizer spread with your Salmon and Herb Toasts, consider pairing them with a light salad, such as a cucumber and dill salad, or some pickled vegetables. A glass of chilled dry white wine would also complement the flavors beautifully, enhancing the overall dining experience.

Absolutely! While the recipe calls for chives, parsley, and dill, you can experiment with other fresh herbs like tarragon or basil to suit your taste. Just keep in mind that the flavor profile may change slightly, but it can add a unique twist to your Salmon and Herb Toasts.