Smoked Salmon Appetizer
A delicious appetizer with smoked salmon served on toast points, or crackers, with creme fresh, hard boiled eggs, chopped red onions and capers. It is so much bette than I can describe here.
Ingredients
- 8 oz. Smoked Salmon
- 6 Eggs, Hard Boiled
- 1 Med. Red Onion, Chopped
- 4 oz. Capers
- 1 Cup Sour Cream
- 48 Toast Points, Recipe Below
Toast Points
- 12 Slices White Bread
- 2 Tbsp. Butter, Softened
Instructions
Toast Points
- Cut the crust off the slices of white bread.
- Using a rolling pin, crush the bread and roll it out as flat as you can.
- Cut the bread into fourths, on the diagonal.
- Brush with softened butter and place in a 375° oven.
- Bake for 5 minutes and then turn over and bake another 5 minutes or until brown on the edges.
Smoked Salmon Appetizer
- Hard Boil 6 eggs.
- Place all eggs in a saucepan with hot water.
- Bring to a boil with the lid on.
- After water boils, turn the heat off and rest for 10 minutes.
- Drain and run cold water over the eggs until they are cooled.
- Peel and cut the the red onion into very fine pieces and place in a bowl.
- Drain the capers and place in a bowl.
- Pour creme fraiche into a small bowl.
- Cut the hard boiled eggs into small pieces.
- On a large platter, arrange the bowls of creme fraiche, capers, red onion and hard boiled eggs. Arrange the toast points around these.
- Cut the smoked salmon into small pieces on a cutting board and place this next to the platter.
- Each guest makes their own appetizers by placing a little creme fraiche on the toast points. Lay a small piece of smoked salmon on the creme fraiche and then pile on hard boiled eggs, red onions and capers.
Tried this recipe?Let us know how it was!