Poached Sea Scallop, Smoked Salmon And Caviar Canapes

Combine the sour cream, chives and lemon juice. Mix well and refrigerate until service.

Bring the court bouillon to a simmer. Add the scallops and poach for 5 minutes. Remove and refrigerate.

Once cooled, slice each scallop horizontally into three even slices.

Spread the canape bases with a small amount of the sour cream mixture.

To assemble each canape, place one scallop slice on a base and top with a small amount of sour cream. Place a small amount of the smoked salmon on the scallop slice and top with a small amount of sour cream.

Add a second layer of scallop slice, sour cream, salmon and sour cream and then place the third slice of scallop on top. Garnish the canape with caviar and green onion and serve.

Recipe Source: The Brown Palace Hotel, Denver