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.
Servings: 12 to 24
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
- Roll chilled boursin cheese into a small ball; indent and insert caper berry, stem up
- Roll cheese around caper berry, stem between fingers, to keep clean and undamaged; place on plastic wrap and chill
- Wrap a thin slice of salmon around each cheese covered berry, starting at the top, and angling down and around the berry
- 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)
- Prepare onions and capers for serving platter prior to serving
- Just before serving, unwrap "Smoked Salmon Pears", and insert dill fronds into the top of each pear beside the caper berry stem
- Cover platter sparingly with thinly sliced red onion; set Salmon Pears on the garnished platter
- Once all Salmon Pears are plumed and on the platter, sprinkle capers over top
- Serve immediately