Smoked Salmon Appetizer
|8 ounces||smoked salmon|
|1 container||cream cheese, room temperature |
|1 loaf||cocktail-size rye or pumpernickel bread|
|1/2 cup||red onion, thinly sliced |
|1||hardboiled 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 egg and remove the yolk. Run the whites through a coarse strainer over the platter and repeat with the yolk.
Plate the capers, cream cheese, cocktail-size rye and pumpernickel bread. Garnish with some herbs like parsley and dill.