Smoked-salmon mousse with black- bread toasts and salmon caviar

• 6 ounces Eastern smoked salmon, cut into small pieces
• 1/2 cup softened sweet butter (unsalted)
• 1/2 cup creme fraiche
• 1 long sprig of dill, finely chopped
• 3 chives, minced
• 1 tablespoon freshly squeezed lemon juice
• Freshly ground pepper to taste
• 1 small loaf of sliced black bread
• Fresh red salmon caviar
• Dill for garnish

1. Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
2. When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill.
3. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving.
4. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
5. Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides.
6. When the toast is cool, top each piece with a dollop of mousse.
7. Garnish with salmon caviar and a sprig of dill.

eastern smoked salmon, sweet butter, creme fraiche, dill, chives, freshly squeezed lemon juice, freshly ground pepper, black bread, fresh red salmon caviar

Taken from cooking.nytimes.com/recipes/5063 (may not work)