Smoked Salmon Canapés
from the kitchen of Sharmagne Leland-St.John
4 or 5 pieces thinly sliced Pumpernickle bread
1 large cucumber, peeled
1 medium thin slab of smoked salmon
1 small red onion, finely minced
1 small round cookie cutter the approximate
size of the radius of the cucumber.
Cut circles from the bread with the cutter.
Spread a bit of cream cheese onto the bread.
Cut some thin rounds of cucumber, then cut
size with the cookie cutter. Place one
each of the bread circles.
Cut rounds of salmon from the whole salmon,
Place one circle atop each cucumber.
Sprinkle a bit of the minced red onion onto each
layer of salmon. Place a caper in the center of
each round. If necessary place a tiny ball of
cream cheese to hold the caper in place.
Top each canapé with a bit of the fresh dill.
Place a small bowl in the center of a serving plate.
Cut the lemons in half then into quarters and then
into 8ths. Fill the bowl with the lemon slices
surrounded by the salmon canapés and serve.