5 tbsp. mayonnaise
1 tbsp. prepared horseradish
1 tbsp. wholegrain mustard
1 tsp. dried parsley
Freshly ground pepper to taste
Caviar, smoked salmon, or cod roe for topping
1. To make the bread baskets, preheat the oven 350° F. Butter the wells of a
24-cup mini-muffin pan.
2. Trim crust from bread, and with a rolling pin, flatten each slice. Cut each
slice into four squares, and then gently press one square into each cup. Brush
with the melted butter and bake for 20–25 minutes or until crisp. Remove the
bread baskets from the pan.
3. To make the horseradish-mustard cream, in a small bowl, whisk together the
mayonnaise, horseradish, mustard, parsley, and pepper. To serve, divide the
chopped salmon into each basket and spoon a little of the cream over. Top with
some caviar or roe.