olive oil |
1 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick) |
3 fresh fennel fronds (from 1 fennel bulb) |
8 ounces smoked salmon, chopped |
1 8-ounce package cream cheese, room temperature |
1 tablespoon fresh lemon juice |
3 tablespoons chopped fresh chives or green onion tops |
2 8-ounce packages sliced westphalian-style or danish-style pumpernickel bread (about 20 slices) |
3 2-ounce jars red salmon caviar |
additional fresh fennel fronds or chopped fresh chives |
lemon wedges |