SMOKED SALMON CANAPES

1/2 pound smoked salmon, sliced very thin
8 slices European-style pumpernickel bread
Softened unsalted butter
1 tablespoon lemon juice
Capers for garnish
Shreds of lemon zest for garnish

Spread bread with softened butter, and cut out shapes with cookie cutters or biscuit cutters. Use the cutters to cut out identical shapes from the salmon.

Lay the salmon over the bread bases to fit exactly. Sprinkle with a few drops of lemon juice, and garnish with several capers and a few shreds of lemon zest.

VARIATION:
Instead of garnishing with capers and lemon, fill a pastry bag fitted with a small round tip with creme fraiche, and pipe designs on the canapes. Garnish with a pretty chervil leaf or fennel leaves.

Makes 20 large or 36 small canapés
Source: The Art of the Cocktail Party by Leslie Brenner