Smoked Salmon with all the trimmings (Serves 6)
1 cup prepared horseradish
1 cup finely chopped white onion
About 1 cup capers, drained (3 ½-ounce jar)
3 lemons, halved
1 ½ -to 2-pound piece smoked salmon, or 1 ½ to 2 pounds sliced smoked salmon
Curly-leaf parsley
Toast points (To make toast points, lightly toast slices of thin-sliced bread, trim the crusts, and cut the bread in half on the diagonal to make triangles.
1) Drain the horseradish through a fine-mesh sieve for 1 to 2 minutes, pushing gently on the horseradish with the back of a spoon. Place the drained horseradish in a small bowl.
2) Put the onion, capers, and lemon halves in separate small bowls.
3) Using a long slicing knife, slice the salmon as thin as you can. Make sure the knife is very sharp.
4) Serve the salmon on a marble board or platter with the horseradish, onion, capers, lemons, parsley, and toast points, if using.
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