1 container
cream cheese, room temperature
Thermometer Selection Options
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1 loaf
cocktail-size rye or pumpernickel bread
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1/2 cup
red onion, thinly sliced
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3 tablespoons
capers
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1
hardboiled egg, minced
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lemon slices
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fresh dill sprigs
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Equipment List:
Cooking Instructions
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.