1 shallot, finely chopped
1 tablespoon chopped capers
1/2 cup crème fraiche or sour cream
1 tablespoon fresh lemon juice
A few drops of Worcestershire sauce
8 ounces smoked wild Alaskan salmon
4 ounces Northern Keta Wild Alaskan Salmon Caviar
Salt and pepper

1. Combine chopped shallots, capers, crème fraiche, lemon juice and     Worcestershire in a bowl.
2. Season to taste and refrigerate until serving.
3. Layer salmon on toast points or toasted baguette slices, top with cream     mixture and garnish Northern Keta Wild Alaskan Salmon Caviar.

Option: Try this for a Classic Salmon Tartar, chop the salmon in small pieces and mix with all ingredients except caviar, season to taste and refrigerate until serving. Scoop by the tablespoon onto toast points or toasted baguette slices, garnish with Northern Keta Wild Alaskan Salmon Caviar. Serves 4