Smoked Salmon and Caper Creams2014-09-18
- Servings : 4
- Prep Time : 5m
- Ready In : 5m
Smoked salmon is much more affordable and easily available in Zimbabwe now
- 1 red onion, thinly sliced
- 1 jar capers
- 1 packet crisp breads or crackers
- 100 grams pickled beetroot, thoroughly drained, dried and sliced in thin strips Flat leaf parsley, to garnish
- Flat leaf parsley, to garnish
Pipe or spoon chilled cream cheese on to the base of 24 biscuits.
Layer with beetroot slices, generous roll of salmon and top with capers and slices of red onion.
Garnish with a sprig of parsley. Serve immediately as the beetroot tends to discolour the cream.