Instructions: Mince the salmon and place in a small bowl. Stir in the sour cream, cream cheese and minced dill. Gently stir in the roe. Set aside. The salmon mixture can be made two days in advance and kept refrigerated in an airtight container.

Toast the bread, trim the crusts, then cut each slice into 4 triangles. Put about 1 teaspoon of the salmon on each toast point. Top with 1 or 2 bay shrimp and garnish with a small sprig of dill.

This recipe yields 24 toasts.

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