Japanese Eel Canapés With Horseradish Crème Fraîche

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2 tablespoons well-drained prepared horseradish

1 cup crème fraîche


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

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