Salami with Sauce Remoulade and Cornichons

These canapes starts with sauce remoulade, topped by a salami rosette, and a cornichon-parsley garnish. Recipe courtesy of Chef Uta Schepers.
Course Appetizers
Servings 40 canapes


  • 10 slices rye bread
  • 1 cup sauce remoulade
  • 40 slices salami
  • 10 cornichons
  • parsley sprigs as needed


  • 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.
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University