with Kiji sauce

with scallion cream cheese

in phyllo

with horseradish sauce

with lemon caper sauce

topped with gorgonzola and fig

in a cucumber cup

with smoked salmon and creme fraiche

on crostini

with roasted red pepper dip

with mango chutney

with pineapple simbal

with Dill Yogurt Sauce

filled with vegetarian mousse

with prosciutto and sundried tomato

topped with american sturgeon caviar and creme fraiche