Japanese Eel Canapés

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2 tablespoons well-drained prepared horseradish

1 cup crème fraîche

1 loaf of Gingerbread

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

2 large eggs, at room temperature

1/2 cup molasses

1/2 cup brown sugar

6 tablespoons unsalted butter, softened

6 tablespoons vegetable shortening

2 1/2 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon baking powder

1/4 teaspoon ground cloves

1 cup boiling water

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