Assorted Salmon Canapés

Preparation:

Preparation: First of all, cut the loaf of bread, which you bought the day before, into slices so that it is slightly stale at the time of use. For salmon canapés, it will be necessary to free the bread from the surrounding crust, an operation that you will do by overlapping two or three slices; it will also be necessary to divide each slice into two rectangles, therefore, at your choice, you can do this immediately, or after garnishing the slices. For the preparation of the crabmeat canapès, you will instead have to obtain disks from the slices of bread, which you can do with a cookie cutter or with a small glass. You can now move on to the next steps, starting with the preparation of the crabmeat, which you will obviously have bought canned and you will have drained well from the preserving liquid. Put two thirds of the mayonnaise in a bowl and mix it with two good spoonfuls of tomato ketchup and two dashes of Worcester. Mix the sauce well and add the crabmeat, which you will have minced beforehand. Stir again carefully to bind the ingredients well. Now butter the bread discs and cover them with the crab mixture, which you will arrange in a 'dome' in the center of each round. Once these first canapès are made and arranged on the serving plate, proceed with the preparation of the salmon ones. As we have already told you before, the necessary slices of bread can be cut into rectangles while they are still 'naked', or divided after they have been covered with salmon. Here we explain this second version to you. So butter the bread, spreading the butter well with a spatula so that it just forms a veil, then place the salmon on top. If the slices of salmon you have available are large enough to completely cover the slices of bread, use them whole: after placing them on the bread, you will adjust the outer edges. If, on the other hand, they are smaller, obtain two regular triangles, which you will arrange, close together on the sofa, so as to camouflage the combination as much as possible; again, of course, you'll adjust the outer edges. Now cut the slices in two and on each canapé obtained, decorate as you like with the remaining mayonnaise placed in a candy syringe. Arrange on the serving plate. And finally, let's move on to the canapés with paté. We have used liver pâté here; with this we formed a roll, which we then wrapped in aluminum foil and placed in the refrigerator to solidify. In this way we were able to obtain very regular rounds. However, you can buy ready-made paté medallions from the delicatessen and cut them in half horizontally to obtain six slices. In this case you can also use the jelly that usually covers these medallions, thus avoiding having to prepare it. Now cut six disks from the slices of bread, butter them and cover them with minced gelatin, if you don't have it available, you will prepare it following one of the specific recipes. Put a round of paté on the jelly and on top of it lay a little heart obtained with the appropriate mould, from the thinly sliced truffle. Also arrange these canapès on the serving plate where you have already arranged the first courses and serve.