Smoked Salmon And Shrimp On Open Faced Mini Sandwiches - cooking recipe

Ingredients

24 slices cocktail rye bread
3 Tbsp. butter, soft
1 Tbsp. horseradish
1 Tbsp. sour cream
6 oz. smoked salmon
6 oz. baby cooked shrimp
6 oz. minced onion
1/4 c. mayonnaise
1/2 c. sour cream
2 tsp. capers
1 Tbsp. chopped chives
2 tsp. chopped fresh dill
2 tsp. lemon juice
1 tsp. lemon zest, grated
2 Tbsp. black caviar

Preparation

Combine butter, horseradish and sour cream.
Spread on bread. Sprinkle onions on top.
Add salmon and shrimp.
Combine rest of ingredients except caviar.
Mix well and spoon portion onto mini sandwich.
Top with caviar.