Smoked Salmon Bites on Rye Crisps
Ingredients
- 24 small rye crisps or cocktail rye bread rounds
- 8 oz cream cheese softened
- 8 oz thinly sliced smoked salmon
- 2 tbsp fresh chives finely chopped
- 1 tbsp capers drained
- 1 lemon cut into thin wedges
- freshly cracked black pepper
Instructions
- Let the cream cheese sit at room temperature 15 minutes until it spreads easily without tearing the crisp.
- Spread about 1 teaspoon of cream cheese on each rye crisp, all the way to the edges.
- Fold a small piece of smoked salmon into loose ribbons and set one on top of each crisp.
- Scatter chives and a few capers over the salmon.
- Finish with a crack of black pepper and a tiny squeeze of lemon just before serving.
- Arrange on a platter and serve within 30 minutes, while the crisps are still crisp underneath the cream cheese.
Good to Know
Keep the cream cheese and salmon chilled separately and assemble no more than 30 minutes before guests arrive.