• A container of room temperature cream Cheese
  • Cocktail-size rye or pumpernickel bread
  • 1/2 cup thinly sliced red onions
  • 3 tbs of capers
  • 1 hardboiled egg, minced
  • Lemon slices
  • Fresh dill sprigs


Cooking Instructions:

  1. Layout 8 oz. of Smoked Salmon on a plate or tray.
  2. Thinly slice a lemon and arrange on the platter around the salmon.
  3. Finely dice a red onion and plate.
  4. Now halve hard boil eggs and remove the yolks.
  5. Run the whites through a coarse strainer over the platter and repeat with the yolks.
  6. Plate the capers, Cream cheese, cocktail-size rye and pumpernickel bread.
  7. Garnish with some herbs like parsley and dill.