You will need
½ loaf rye bread, very thinly sliced
125 g cream cheese
Ina Paarman’s Lemon & Black Pepper Seasoning
200 g smoked salmon trout ribbons
2 small Mediterranean cucumbers, sliced lengthways into paper thin slices
salmon roe (optional)
caper berries or chives
We were unable to get real salmon roe (which has bigger granules) on our shopping day so we substituted with red seaweed. Cavi-art from Mediterranean Delicacies.
Spread the bread with cream cheese. Season lightly with Lemon & Black Pepper Seasoning. Top with salmon. Top half of each slice with a cucumber strip. Garnish each slice with salmon roe and a caper berry or finely snipped chives.