Japanese Eel Canapes with Horseradish Creme Fraiche

• 2 tablespoons well-drained prepared horseradish
• 1 cup creme fraiche
• 1 loaf of Gingerbread
• 14 ounces Japanese seasoned broiled eel or 1/4 -inch-thick slices of smoked salmon
• 1 1/2 tablespoons soy sauce
• 3 tablespoons melted unsalted butter
• 1/2 cup finely diced red onion
• 1/4 cup snipped chives
• 1 small bunch chervil

1. In a small bowl, stir the horseradish into the creme fraiche and refrigerate for at least 20 minutes.
2. Preheat the broiler.
3. Cut the loaf of gingerbread into twenty 1/4 -inch-thick slices and halve each slice.
4. Arrange the slices on 2 large baking sheets and broil, 1 pan at a time, for about 25 seconds to crisp the gingerbread edges.
5. Let cool.
6. Cut the fish into forty 3/4 -inch-wide diagonal strips.
7. Arrange the strips on a baking sheet and brush with the soy sauce and 1 tablespoon of the melted butter.
8. Broil for 1 to 2 minutes, or until crisp.
9. Lightly brush the gingerbread with the remaining 2 tablespoons of butter.
10. Top each piece with 1/2 teaspoon of the horseradish cream and a piece of broiled fish.
11. Garnish with a dab of horseradish cream, a sprinkling of red onion and chives and a small chervil sprig.

well, creme fraiche, gingerbread, salmon, soy sauce, butter, red onion, chives, chervil

Taken from www.foodandwine.com/recipes/japanese-eel-canapes-with-horseradish-creme-fraiche (may not work)