Smoked Salmon Stars
Makes about 3 dozen
This is by far the most popular hors d’oeuvres at Palmaz winery. Florencia Palmaz’s 7-year-old son Nicholas sneaks into the kitchen to steal them from the counter as they are being prepared. Wasabi caviar is a freezer staple in the Palmaz kitchen, Florencia uses it on canapés, deviled eggs, or tuna tartar.
10–12 slices sourdough bread
6 ounces cream cheese, softened
1⁄2 small red onion, minced
1 pound cold smoked salmon, julienned
2 ounces wasabi caviar
Preheat oven to 375 degrees.
Cut crusts from bread and cut each slice with a star-shaped cutter, or cut each slice into quarters to form triangles. Place on a rimmed baking sheet and bake for 15 minutes or until golden brown. Cool completely on a wire rack.
Spread about 1 teaspoon cream cheese on each star and sprinkle with a small amount of red onion.
Top each with a portion of salmon and a small dollop of caviar.
— Florencia Palmaz