Smoked Salmon Fillet Presliced
1. Keep it simple
Drape thinly sliced smoked salmon onto small chunks of warm crusty bread and top with a dab of sour cream and a twist of black pepper.
2. Add some bite
Cut brown or whole-wheat bread into 2-inch squares; plop 1/2 a teaspoon of horseradish sauce onto each square; top with a fold of thinly sliced smoked salmon; garnish with a small sprig of dill.
3. Create some crunch
Cut radishes into 1/8-inch slices; cover each slice with a teaspoon of chopped smoked salmon and a dollop of sour cream; top with a sprinkle of seasoned, grated egg yolk—hard boiled.
4. Roll it up
Spread a thin layer of cream cheese over a slice of smoked salmon; add half a dozen capers and a little black pepper; roll it around a spear of chilled cucumber or a grilled asparagus.
5. Be posh
Layer smoked salmon, thinly sliced cucumber and black pepper between 4 slices of soft, buttered bread in this order: bread, salmon, bread, cucumber, bread, salmon, bread. Cut into bite-sized triangles.
6. Get fancy
Chop avocado, smoked salmon and mozzarella into small pieces. Layer the ingredients in martini glasses with a twist of black pepper between layers, and top off with a zig-zag of balsamic glaze.
7. Pump up the protein
Heap a cracker with egg salad—be generous with the mayonnaise—and top it off with several strips of smoked salmon and a trio of capers.
Photo for illustration purpose