MAKES 20 generous canapés
One 17.6-ounce package pumpernickel bread (we prefer Mestemacher Natural with whole rye kernels)
8 ounces creme fraiche
8 ounces smoked Atlantic salmon, thinly sliced
2 tablespoons capers
Freshly ground black pepper
1. Cut the bread into triangles. Smear creme fraiche on each slice and pile high with the salmon. Drizzle with the juice from the lemon and top with the capers. Capers will roll off and serve double duty as decor and garnish.
2. Sprinkle with the pepper.