Caviar and Smoked Salmon on Toasted Brioche Cubes

• five 3/4-inch-thick slices brioche loaf or challah
• 1/2 pound thinly sliced smoked salmon
• 5 tablespoons unsalted butter
• about 2.5 ounces caviar
• 1/3 cup creme fraiche or sour cream

1. Cut bread slices into about thirty 1-inch cubes.
2. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces.
3. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter.
4. Brown remaining cubes in same manner.
5. Top each cube decoratively with salmon, caviar, and creme fraiche or sour cream.

salmon, unsalted butter, caviar, creme fraiche

Taken from www.epicurious.com/recipes/food/views/caviar-and-smoked-salmon-on-toasted-brioche-cubes-14913 (may not work)