12 oz smoked salmon
48 water crackers
1/2 tablespoon wasabi paste
1/2 oz Worchestershire sauce
6 oz creme fraiche
8 oz salmon roe
1 tablespoon chopped dill
Cut salmon into approximately one-inch pieces and put them on the crackers. Mix wasabi and Worchestershire in a bowl. Add the creme fraiche and mix. Spoon onto salmon-covered crackers. Top with small spoon of salmon roe. Serve garnished with dill.
Makes 48 pieces.