Smoked salmon canapés on pain de mie

Spread butter on the bread.

Variation: the same technique works with prosciutto, ham or salami in place of the salmon.

Cover the buttered bread with smoked salmon and freeze for a couple of hours.

Trim the edges and cut into bite-sized squares or triangles while frozen.

Top each piece with salmon caviar, a small piece of lemon supreme and dill.

Before using the dill, soak it in cold water and keep it in the fridge for a few days so it looks fresh.