Double-deckers with salmon
Mix the horseradish with the crème fraîche and chives.
Prepare the salmon with a fork. Spoon the salmon through half of the cream mix.
Put the slices of bread next to each other. Divide the salmon mousse over 4 slices of bread.
Spread 2 slices with crème fraîche and place the smoked salmon on top.
Make a stack of a slice with salmon mousse twice, then a slice with smoked salmon and on top of that a slice with salmon mousse.
Press the double-deckers a little, cut them diagonally and secure them with pricks with a tomato.
Garnish possibly with sprigs of chives.
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