These canapes starts with sauce remoulade, topped by a salami rosette, and a cornichon-parsley garnish. Recipe courtesy of Chef Uta Schepers.
Servings 40 canapes
- 10 slices rye bread
- 1 cup sauce remoulade
- 40 slices salami
- 10 cornichons
- parsley sprigs as needed
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University
Cut rye bread in quarters. Spread layer of Sauce Remoulade on bread.
Place rosette of salami on each piece of bread.
Cut each cornichon in 4 slices and place one slice on salami.
Garnish with a parsley sprig.