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Smoked Salmon Pears



Makes 24 Smoked Salmon Pears This creation is an ode to the incredible Smoked Pacific Canadian Salmon and is delicious eaten with the garnish or just a good two bites on its own.
Course Appetizer
Cuisine Canadian
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 12 to 24
Author Valerie Lugonja is... A Canadian Foodie

Ingredients

  • one homemade boursin recipe
  • one jar of caper berries , strained and dried
  • 400 g smoked salmon , thinly sliced
  • 24 dill fronds
  • thinly sliced red onion
  • 1-2 tablespoons of capers , packed in salt, and drained

Instructions

  1. Roll chilled boursin cheese into a small ball; indent and insert caper berry, stem up
  2. Roll cheese around caper berry, stem between fingers, to keep clean and undamaged; place on plastic wrap and chill
  3. Wrap a thin slice of salmon around each cheese covered berry, starting at the top, and angling down and around the berry
  4. Cover with a small bit of plastic wrap to mould into pear shape; set on lined plate, ensuring the stem is up (berry will harden as it chills)
  5. Prepare onions and capers for serving platter prior to serving
  6. Just before serving, unwrap "Smoked Salmon Pears", and insert dill fronds into the top of each pear beside the caper berry stem
  7. Cover platter sparingly with thinly sliced red onion; set Salmon Pears on the garnished platter
  8. Once all Salmon Pears are plumed and on the platter, sprinkle capers over top
  9. Serve immediately