Smoked Salmon and Egg Canapes

Smoked Salmon and Egg canapés are a stunning combination for a wonderful one-bite snack.

Serves: 1                                                                                           

Cooking Temperature:  80 degrees                       

Serving Temperature:  0 to 5 c

Cooking Time: 8 minutes

Prep Time: 5 minutes

Total Time:13 minutes

Ingredients:

Butter 1tablespoon

Egg 1 pcs

Flour 1tablespoon

Water 200 ml

Capers ½ tea spoon

White Vinegar 2 teaspoons

Salt 2 pinch

Fresh Ground Black Pepper 3 pinch

Smoke Salmon 2 thin slices

Spring onion for garnishing ½  tea spoon

Preparation Method:

in the stock and, stirring constantly with a whisk, cook in medium   heat egg In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour until the sauce thickens and comes to a boil.

Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve from a small bread on top egg and salmon canapés