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Smoked Salmon and Caviar Chequerboard

110 g Smoked salmon
1 Jar black lumpfish roe
85 g Unsalted butter
Lemon juice
3 sl Medium sliced brown bread


Flavour butter with the black pepper and lemon juice and butter bread. Cover three slices of bread with the smoked salmon and the other three slices with the caviar. Remove crusts from bread and cut each slice into 9 equal squares.

To serve, place squares on a large plain plate in a chequer board fashion.


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