Recipe for thin slices of rye bread, spread with cream cheese and topped with smoked salmon trout, cucumber ribbons and salmon roe
½ loaf rye bread, very thinly sliced
125 g cream cheese
Ina Paarman’s Lemon & Black Pepper Seasoning
200 g smoked salmon trout ribbons
2 small Mediterranean cucumbers, sliced lengthways into paper thin slices
salmon roe (optional)
caper berries or chives
Spread the bread with cream cheese. Season lightly with Lemon & Black Pepper Seasoning.
Top with salmon. Top half of each slice with a cucumber strip.
Garnish each slice with salmon roe and a caper berry or finely snipped chives.
By: Ina Paarman