1 large cold-smoked salmon fillet
Red onion, chopped
1/4 lemon - cut in small wedges
Tub of onion and chive cream cheese
Place smoked salmon on a large decorative platter. Sprinkle capers and dill on top and along the sides. Place chopped red onion along the sides. Allow to come to room temperature (about 30 minutes) before consuming.
|Cheeseball, brie cheese with jalapeno jelly, bourbon meatballs, smoked salmon crostini.|