Smoked Salmon And Pepper Tapas Recipe

Ingredients

1 baguette or loaf of french bread, sliced in 2-3 inch pieces

2-3 T olive oil

1/2 lb. smoked salmon

6 oz. creme fraiche

10 oz. pickled peppers, cut into 2 inch pieces

Raspberry balsalmic vinegar

Preparation

Brush the bread with olive oil and lightly grill or toast until just crisp. Let cool.

On each piece of bread, place a small piece of salmon and a piece of pepper. Top with small amount of creme fraiche and drizzle with vinegar.