November 29, 2010

Smoked Salmon Appetizer

1 containercream cheese, room temperature
1 loafcocktail-size rye or pumpernickel bread
1/2 cupred onion, thinly sliced
3 tablespoonscapers
1hardboiled egg, minced
lemon slices
fresh dill sprigs
Layout 8 ounces of smoked salmon on a plate or tray. Thinly slice a lemon and arrange on the platter around the salmon. Finely dice a red onion and plate.

Halve the hardboiled eggs and remove the yolks. Run the whites through a coarse strainer over the platter and repeat with the yolks.

Plate the capers, cream cheese, cocktail-size rye and pumpernickel bread. Garnish with some herbs like parsley and dill.

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