Crostini Dello Zar

Preparation:

Preparation: The doses are for 36 canapés per colour. With a drop-shaped pastry cutter, about 4 cm wide, cut out 36 brown bread croutons and the same number from the sandwich bread. Toast the croutons of white bread in the oven already at 190 degrees for about 2 minutes. With a smaller teardrop cutter than the previous one (about 3 cm), cut 36 drops from the salmon slices. Put the butter, soft and cut into small pieces, in a bowl and mix it with a wooden spoon until it reaches the density of a cream. Place the salmon drops on the brown bread toasts. Pile some caviar in the center of the white toasties. Put the butter cream in a funnel made of greaseproof paper with a small hole in the bottom and, pressing it, let out a little, decorating the outline of the canapés with it.