Arctic Char and Candycane Beet Napoleon

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Arctic char and candycane beet napoleon with black caviar.

Canapé	Fall / Winter


Yield: 6 canapés. 1 candycane beet, 3cm to 4cm in diameter 6 slices smoked arctic char 2 oz crème fraiche 1 oz sevruga caviar 1 slice of toast (brown or white)

1. Cook beet in salted water until tender. 2. Peel beet under running cold water. 3. Slice beet into 1/8 slices. 4. Cut sliced beet into 1 rounds 5. Cut 6 rounds from slice of toast using 3 to 4 cm round cookie cutter.

Stack each toast round with a slice of beet, then crème fraiche, sliced char, another beet, more crème fraiche and top with a quenelle of sevruga caviar