I made these for Mother's Day and they were super quick and easy and delicious! I served them on a silver platter, arranged nicely, with some fresh watercress as garnish.
1 loaf thin sliced white bread
12 oz smoked salmon, cut finely
1 jar capers
1 tub creme fraiche
Watercress (optional garnish)
Spread both sides of sandwich with creme fraiche and sprinkle capers on both sides as well. I took time here to make the spreading neat and even. Place a few slices of smoked salmon on one side and place the other piece of bread on top. Make sure to not over-stuff the sandwiches. At this point, stack high and refrigerate until the creme fraiche is nice and cold and firm. Remove from fridge, slice off the crusts and arrange on a nice platter with the watercress.