Smoked Salmon Sandwiches
Using a butterfly cookie cutter or other shape, cut the toast slices. Cut the salmon into the same shape. Rinse the bell pepper, cut in half and remove the seeds and white membrane, then cut into thin strips. Rinse the arugula and dry.
Spread the butter on half of the slices of bread and place the salmon slices on top. Spread the salmon with horseradish cream and top with arugula and pepper strips. Cover with the second slice of toast. Rinse the frisee, and arrange on a plate and place the sandwiches on top. Serve.