Food, drink, film and other random thoughts from The Lone Star State.

Monday, October 27, 2008

Smoked Salmon App

  • 1/2 lb Scottish Smoked Salmon
  • 16 oz Sour Cream
  • 1/2 C Dill, Chopped
  • 1 3oz Jar Capers, Drained
  • 1/4 t White Pepper
  • 1/2 t Salt
  • 2 Cucumbers
  • Red Onion, Chopped
  • 2 Eggs, Hard Boiled
  • Lemon Wedges
  • Dark Rye Bread, Sliced Thinly

Peel and seed one cucumber then chop finely. Add the chopped cucumber to the sour cream with the dill, half the jar of capers, white pepper and salt. Mix well, place in a serving bowl then regrigerate for at least 2 hours.

Peel and thinly slice the other cucumber. Separate egg yolks from whites and finely chop both.

To serve: on a large tray place smoked salmon, cucumber dill sauce, onion, caper, egg whites, egg yolks, lemon wedges and bread slices.

To assemble: explain to guests that cucumber covers bread, smoked salmon covers cucumber, cucumber dill sauce covers smoked salmon. Capers, onion, eggs and lemon are optional.

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