Sevruga caviar pairs beautifully with smoked salmon. Try this wonderful combination at your next gathering.

6 ounces smoked salmon
2 tablespoons chopped chives
2 tablespoons finely grated horseradish (or well drained bottled variety)
2 tablespoons crème fraîche
1 tablespoon fresh lemon juice
1 ounce Sevruga Caviar

Cut the salmon into a 1/4 inch dice and transfer to a bowl and stir in 1 tablespoon of the chives and all of the horseradish. In another bowl combine the crème fraîche and the lemon juice.

Mound the salmon tartar on plates and drizzle with lemon crème. Top with a dollop of caviar and the remaining chives. Serve with toast points or toasted baguette slices.

Serves 4