14 ounces Japanese seasoned broiled eel or 1/4 -inch-thick slices of smoked salmon
1 1/2 tablespoons soy sauce
3 tablespoons melted unsalted butter
1/2 cup finely diced red onion
1/4 cup snipped chives
1 small bunch chervil
In a small bowl, stir the horseradish into the crème fraîche and refrigerate for at least 20 minutes.
Preheat the broiler. Cut the loaf of gingerbread into twenty 1/4 -inch-thick slices and halve each slice. Arrange the slices on 2 large baking sheets and broil, 1 pan at a time, for about 25 seconds to crisp the gingerbread edges. Let cool.
Cut the fish into forty 3/4 -inch-wide diagonal strips. Arrange the strips on a baking sheet and brush with the soy sauce and 1 tablespoon of the melted butter. Broil for 1 to 2 minutes, or until crisp.
Lightly brush the gingerbread with the remaining 2 tablespoons of butter. Top each piece with 1/2 teaspoon of the horseradish cream and a piece of broiled fish. Garnish with a dab of horseradish cream, a sprinkling of red onion and chives and a small chervil sprig.