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Roll chilled boursin cheese into a small ball; indent and insert caper berry, stem up
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Roll cheese around caper berry, stem between fingers, to keep clean and undamaged; place on plastic wrap and chill
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Wrap a thin slice of salmon around each cheese covered berry, starting at the top, and angling down and around the berry
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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)
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Prepare onions and capers for serving platter prior to serving
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Just before serving, unwrap "Smoked Salmon Pears", and insert dill fronds into the top of each pear beside the caper berry stem
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Cover platter sparingly with thinly sliced red onion; set Salmon Pears on the garnished platter
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Once all Salmon Pears are plumed and on the platter, sprinkle capers over top
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Serve immediately