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.