Here's how:

Yield:  About 24 canapé
See abbreviations, if needed
24              uncooked shrimp, shelled
24              squares or rounds of bread sliced thin
24              fresh cucumber rounds, sliced thin
24              spinach leaves, washed and dried 
1/2lb          smoked salmon
bunch         fresh dill sprigs, destemmed
5 oz          creme fraiche
48              capers

1.   Pour a bottle of beer in a pot, BTB, drop in the shrimp, turn off the heat, cover for 1 minute, 
      drain and set aside to cool
2.   Cut 24 thin slices of bread (cocktail bread, rye, wheat, etc.).  Square (1.5") or round (40mm) each 
       and set aside
3.   Decoratively peel a cucumber and cut thin slices and set aside
4.   Select nice spinach leaves and trim to bread size
5.   Cut smoked salmon to bread size and set aside
6.   Finely chop a bunch of dill fronds (about 1/4 cup chopped 
7.   Stir the dill into the creme fraiche and return to fridge
8.   Cut whole shrimp in two and then slice each half lengthwise 
9.  To assemble:

• spread creme fraiche onto bread 
• top with cucumber and then top cucumber with creme fraiche
• top with salmon slice
• dip both sides of bottom half of shrimp in creme fraishe and place on top of salmon
• top shrimp half with spinach leaf
• dip both sides of top half of shrimp with creme fraiche and close over spinach
• garnish with a couple of capers (or caviar if plush)