Alicia's Ecuadorian Canapés of Smoked Salmon

This Tasty little appetizer came to us via our visit to friends down in Ecuador while we were visiting the Galapagos Islands, one of our South American Sirens, Alicia said her Ecuadorian friends just raved about this dish when she served it at social functions, we agreed it's wonderful and the horseradish really compliments the salmon.

Ingredients:

One-quarter cup heavy cream
1 tablespoon prepared horseradish
6 slices black bread, like pumpernickel, cut into quarters
One-quarter pound thinly sliced smoked salmon
4 tablespoons sour cream
One-quarter jar capers

Instructions:
Whip the cream until it forms soft peaks, then fold in the horseradish. Spread this mix on the bread and top with the salmon, add one-half teaspoon of sour cream and 3-4 sprinkle capers on top. Makes 2 dozen.

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