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Valentine Salmon "Hearts"
from the kitchen of Sharmagne Leland-St. John
Russian black bread, Pumpernickle or Ukranian black bread
Whipped cream cheese
Dill weed, to taste
Smoked salmon in flat slices
Bermuda onions, thinly sliced (optional)
Take slices of the bread and cut them into heart shapes
with a large heart shaped cookie cutter. Mix the dill weed into
the cream cheese and spread lavishly on each heart. Lay the
smoked salmon out on a cutting board and with the same cookie
cutter, cut enough slices to put one on each black bread heart.
Top with the onion slices and sprinkle with the capers and a squeeze
of fresh lemon juice. Garnish with the lemon wedges and serve for
breakfast with Mimosas.