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Smoked salmon with crackers and caviar cream sauce is a compact and elegant finger food appetizer.
The crispy crackers paired with rich smoked salmon slices create a perfect balance between crunchiness and light richness.
When topped with chilled caviar cream sauce and delicate fish roe, the dish becomes even more refined and appealing.
This simple appetizer is perfect for home parties or light gatherings.

Ingredients

• Smoked salmon slices: 150g
• Crackers: 20 pieces
• Caviar cream sauce: 100g
• Fresh dill for garnish: a small handful
• Caviar: 2 tbsp

Presentation

Mix the caviar cream sauce until smooth and creamy.
Assemble in the following order: cracker – smoked salmon – caviar cream sauce – caviar.
Garnish with fresh dill.

Notes

Avoid placing the caviar cream sauce directly onto the crackers too early,
as the crackers may become soggy if left for too long before serving.
For a healthier option, crackers can be replaced with whole grain oat crackers.

Smoked salmon with breadsticks is a simple yet delightful appetizer for small gatherings and parties.
The dry, crispy breadsticks with a subtle herb aroma pair perfectly with the rich flavor of smoked salmon, creating a balanced and enjoyable taste.
When served with lightly creamy caviar sauce, the dish becomes even more appealing and easy to enjoy.
Its neat and elegant presentation makes it ideal for finger food parties or buffet tables.

Ingredients

• Sliced smoked salmon: 150g
• Breadsticks: 10 pieces
• Caviar cream sauce: 100g

Presentation

Place a slice of smoked salmon diagonally at a 45-degree angle on the breadstick and wrap the salmon around one-third of the stick.
Arrange the wrapped breadsticks upright in a jar for serving on the party table.
Alternatively, break the breadsticks into smaller pieces, wrap smoked salmon around them, and arrange on a serving plate.
Serve with well-mixed caviar cream sauce for dipping.

Smoked salmon with Vietnamese sesame rice crackers is an interesting combination of European ingredients and familiar Vietnamese flavors.
The crispy grilled sesame crackers pair beautifully with the rich taste of smoked salmon, creating a unique and appealing appetizer.
The light cream cheese and herb-marinated dried tomatoes help balance the flavors, while fresh avocado adds a smooth and creamy texture.
Though simple, the dish has an attractive presentation, making it perfect for small gatherings and parties.

Ingredients

• Sliced smoked salmon: 150g
• Cream cheese: 150g
• Herb-marinated dried tomatoes: 20g
• Avocado: 1
• Crispy grilled sesame rice crackers: 2 pieces
• Roasted sesame seeds: 1 tsp
• Microgreens for garnish: a small handful

Preparation

Let the cream cheese soften at room temperature and mix until smooth.
Finely chop the herb-marinated dried tomatoes and combine them with the cream cheese.
Peel and thinly slice the avocado.

Presentation

Break the sesame rice crackers into 4 × 4 cm square pieces and place a thin slice of avocado on each cracker.
Spread the cream cheese mixture onto the smoked salmon slices, roll them up, and place on top of the avocado.
Garnish with microgreens and roasted sesame seeds.

Notes

For dishes using avocado, it is best to slice the avocado only a few minutes before serving,
as avocado oxidizes quickly and may turn brown, affecting the presentation of the dish.

Smoked salmon with potato soup is a warm and comforting dish, perfect for cold weather.
The combination of smoked salmon and smoked pork belly creates a rich and distinctive flavor.
Fluffy potatoes naturally thicken the soup without the need for additional starch.
A hot bowl of soup with lightly smoky salmon brings warmth and satisfying energy to the meal.

Ingredients

• Diced smoked salmon: 200g
• Smoked pork belly: 80g
• Yellow floury potatoes: 500g
• Celery: 10 young stalks
• Leeks: 3 small stalks, using about 2/3 of each stalk
• Sweet corn: 100g
• Bay leaves: 4 leaves
• Butter: 1 tbsp
• Water: 1.5 liters (adjust depending on preferred soup consistency)
• Heavy cream: 150ml
• Salt and pepper

Preparation

Cut the smoked pork belly into small pieces and pan-fry until some fat is released.
Pour off excess fat, leaving about 1 tablespoon in the pan.
Wash and chop the celery and leeks.
Peel the potatoes, cut into six pieces, and rinse well.

Sauté the smoked pork belly, leeks, celery, potatoes, and sweet corn together.
Add water and bay leaves, then simmer over low heat until the potatoes are soft.
Remove the bay leaves and blend the soup mixture until smooth.

Add heavy cream to the soup and season with salt and pepper.
Heat butter in a pan, add the diced smoked salmon, and gently toss until lightly coated with butter.
Serve the soup hot, topped with buttery smoked salmon cubes, alongside toasted bread.

Notes

This soup recipe does not use cornstarch, as the potatoes naturally create the creamy consistency.
Adjust the amount of water depending on whether you prefer a thick or light soup.
Potato-based soups tend to thicken further the next day, so it is recommended to cook the soup slightly thinner for the best texture.

Smoked salmon cucumber rolls are a refreshing appetizer and very easy to make.
The lightly crunchy cucumber slices combined with richly flavored smoked salmon create a balanced taste without being overwhelming.
The lightly creamy caviar cream sauce makes the dish richer, while olives and dill create highlights for the presentation.
The dish is compact, fresh, and very suitable for light parties or appetizers during meals.

Ingredients

• Firm cucumber thinly sliced: 10 slices
• Sliced smoked salmon: 10 slices
• Caviar cream sauce: 70 grams
• Yellow mustard: 1 tsp
• Pitted green olives: 10 pieces
• Dill leaves for garnish

Preparation

Mix the caviar cream sauce and yellow mustard well together.

Presentation

Lay the cucumber slices flat on a surface.
Place the smoked salmon on top and roll tightly.
Add a small spoonful of caviar cream sauce into the center of the cucumber roll.
Garnish with green olives and dill leaves.

These smoked salmon rolls with firm-textured salmon and a smoky aroma combined with vegetables, wrapped in thin and chewy Vietnamese rice paper, then served with a thick sweet and sour tamarind sauce, are definitely something foreign guests will love.
These compact rolls are very suitable for light meals or parties that need a fresh appetizer.

Ingredients

• Rice paper sheets: 10 sheets
• Smoked salmon cut into 1cm x 1cm sticks: 10 sticks, 10cm long
• Carrot: 1, cut into 0.5cm x 0.5cm sticks, 10cm long
• Cucumber: 1, cut into 0.5cm x 0.5cm sticks, 10cm long
• Red bell pepper: ½, cut into sticks 10cm long
• Yellow bell pepper: ½, cut into sticks 10cm long
• Pineapple: cut into 0.5cm x 0.5cm sticks
• Lettuce: 10 leaves
• Rice vermicelli: 100 grams
• Crushed roasted peanuts: 1 tsp

Preparation

Wash the vegetables and drain well.
Cut the carrot, cucumber, and bell peppers into long strips.

Presentation

Lay out the rice paper sheet, place the smoked salmon, vermicelli, cucumber, carrot, bell peppers, pineapple, and lettuce onto the sheet, then roll tightly.
Serve with smooth tamarind fish sauce.

Notes

Choose rice paper specifically used for fresh rolls, with thicker sheets that become soft and chewy after dipping in water, preventing the rolls from tearing.
The vegetables must be completely dry before rolling.

Smoked salmon with grain vinegar is a dish with a refined and quite distinctive flavor.
The rich smoked salmon combined with fresh rocket leaves and lightly creamy avocado creates a harmonious balance.
The highlight of the dish is the truffle grain vinegar with its mild acidity and distinctive aroma, helping enhance the flavor of the salmon.
The dish has an elegant presentation, suitable as a light appetizer for parties.

Ingredients

• Sliced smoked salmon: 150 grams
• Caviar cream sauce: 70 grams
• Rocket leaves: 50 grams
• Avocado cut into sticks: 1/2 fruit
• Truffle grain vinegar: 1 tbsp

Preparation

1. Wash the rocket leaves and drain well.
2. Peel the avocado and cut into sticks.

Presentation

1. Lay the smoked salmon slices onto a plate.
2. Spread a layer of caviar cream sauce onto the salmon.
3. Add rocket leaves and avocado on top.
4. Gently roll the salmon slices.
5. Sprinkle the grain vinegar on top before serving.

Smoked salmon with fried lotus root is a creative dish that combines familiar Vietnamese ingredients with smoked salmon.
After frying, the lotus root has a light crispiness and its characteristic nutty flavor.
When eaten together with richly flavored smoked salmon, it creates an interesting contrast in texture and flavor.
The dish is simple yet unique, suitable as an appetizer or light snack.

Ingredients

• Sliced smoked salmon: 300 grams
• Lotus root: 2 roots
• Cold water: 1 liter
• Salt: 1 tsp
• White vinegar: 1 tbsp
• Cooking oil: 1 liter
• Salt pepper powder: 1 tbsp

Preparation

1. Peel the lotus root, wash clean, and slice thinly about 0.2 cm.
2. Soak the lotus root in cold water mixed with salt and white vinegar for about 20 minutes.
3. Remove, drain, and pat dry.
4. Heat the cooking oil and fry the lotus root the first time until lightly golden.
5. Remove and let cool, then fry a second time until golden and crispy.

Presentation

Arrange the fried lotus root on a plate.
Place the smoked salmon slices on top.
Sprinkle with salt pepper powder before serving.

Smoked salmon with avocado and baked eggs is a nutritious dish and very suitable for breakfast or a light meal.
The creamy avocado combined with richly flavored smoked salmon and eggs creates a harmonious taste.
When baked in the oven, the avocado becomes softer and blends with the rich egg yolk, creating a delicious and appealing flavor.
The dish is simple but provides plenty of energy, suitable for quick meals while still being nutritious.

Ingredients

• Avocado halved and pitted: 1 fruit
• Smoked salmon: 2 slices
• Eggs: 2
• Ground pepper: 1/4 tsp
• Salt: 1/4 tsp
• Dried chili: 1/2 piece
• Fresh dill leaves
• Aluminum foil for baking

Preparation

1. Preheat the oven to 400°F.
2. Halve the avocado and scoop out a little flesh to create more space.
3. Place the smoked salmon into the hollow part of the avocado.
4. Crack the eggs into a bowl, then pour the eggs into the avocado halves.
5. Sprinkle salt, pepper, and dried chili on top.

Presentation

Use aluminum foil to create a base to keep the avocado standing upright.
Bake in the oven for about 15–20 minutes.
When the eggs are cooked, remove and garnish with fresh dill leaves.

Notes

Can be served with toasted bread to make the dish more complete and delicious.

Smoked salmon seaweed rolls are a light dish combining both Asian and European culinary styles.
The lightly salty flavor of seaweed blends with smoked salmon and smooth cream cheese to create a harmonious taste.
When served with crispy garlic seaweed brown rice, the dish becomes crunchier and more appealing.
The simple preparation and neat presentation make this dish very suitable for light parties or appetizers.

Ingredients

• Sliced smoked salmon: 150 grams
• Cream cheese: 100 grams
• Crispy garlic seaweed brown rice: 2 tbsp
• Dried seaweed: 10 square sheets (6 cm)
• Skewers: 10 pieces

Preparation

Let the cream cheese soften at room temperature and mix until smooth.
Lay the seaweed sheets flat on a surface.

Presentation

Place the smoked salmon slices onto the seaweed.
Spread a layer of cream cheese onto the salmon.
Roll tightly and secure with skewers.
Serve together with crispy garlic seaweed brown rice.

Smoked salmon with potato chips is a simple yet very appealing dish, suitable as an appetizer or light snack.
The crispy potato chips combined with richly flavored smoked salmon create an interesting balance between crunchiness and richness.
The caviar cream sauce together with the aroma of dill makes the dish more flavorful and harmonious.
The dish is compact, easy to prepare, and very suitable for light parties.

Ingredients

• Sliced smoked salmon: 150 grams
• Crispy potato chips: 20 slices
• Caviar cream sauce: 70 grams
• Chopped dill: 1 tsp
• Rocket leaves for garnish
• Cracked black pepper: 1/2 tsp

Preparation

Cut the smoked salmon into small pieces that fit the potato chips.
Mix the caviar cream sauce with the chopped dill.

Presentation

Place the smoked salmon onto the crispy potato chips.
Add a layer of caviar cream sauce on top.
Sprinkle with cracked black pepper and garnish with rocket leaves.

Smoked salmon skewers are a compact, colorful dish that is very suitable for buffet parties or cocktail parties.
The combination of smoked salmon, cheese, pickled cucumber, and olives creates a harmonious balance of rich, salty, and lightly sour flavors.
The small skewers make the dish easy to enjoy and visually appealing when presented on a party table.
This is a simple finger food dish but very effective in creating a highlight for the table.

Ingredients

• Diced smoked salmon: 150 grams
• Diced pickled baby cucumbers: 50 grams
• Diced Emmental cheese: 50 grams
• Pitted green olives: 50 grams
• Pitted black olives: 50 grams
• Skewers: 15 pieces

Preparation

Prepare all ingredients cut into cubes.

Presentation

Skewer the ingredients in order: smoked salmon – pickled cucumber – cheese – green olive.
Continue adding smoked salmon and black olives to create more color.
Arrange the skewers on a plate and serve immediately.

Smoked salmon salad with green chili sauce is a dish with fresh flavors and a strong Vietnamese culinary character.
The smoked salmon is rolled together with various herbs such as apricot leaves, Vietnamese balm, Vietnamese coriander, and laksa leaves, creating a rich and distinctive flavor.
The lightly sour and spicy green chili sauce helps enhance the flavor of the salmon and stimulate the palate.
This salad is very suitable as an appetizer, bringing a light yet flavorful experience.

Ingredients

• Sliced smoked salmon: 150 grams
• Young apricot leaves
• Young fig leaves
• Polyscias fruticosa leaves
• Vietnamese coriander leaves
• Vietnamese balm leaves
• Laksa leaves
• Blanched scallions

Sauce Ingredients

• Green bird’s eye chili: 50 grams
• Green limes: 10
• Kaffir lime leaves: 10 leaves
• Roasted Tay Ninh green salt: 30 grams
• Sugar: 50 grams
• Condensed milk: 2 tbsp
• Green mustard: 1 tsp

Preparation

Place all sauce ingredients into a blender and blend until smooth.

Presentation

Lay the smoked salmon slices flat on a surface.
Place the herbs on top.
Roll the salmon into small rolls.
Tie gently with blanched scallions.
When serving, dip into or drizzle with the green chili sauce.

Notes

Choose limes with plenty of essential oils so the sauce will have a more fragrant aroma and a milder sour taste.

Savory cream puffs with smoked salmon are a creative version of traditional cream puffs.
The lightly crispy pastry shell combined with the savory filling inside creates a unique flavor.
Smoked salmon together with vegetables makes the filling richer and more appealing.
The dish is compact, visually attractive, and very suitable for light parties or buffet tables.

Ingredients

• Pastry shell
• Water: 250 ml
• Unsalted butter: 100 grams
• Salt: 2 grams
• Sugar: 5 grams
• Flour: 150 grams
• Eggs: 4

Preparation

1. Bring the water, butter, salt, and sugar to a boil.
2. Add the flour and stir well until the dough pulls away from the pot.
3. Let the dough cool slightly, then add the eggs one at a time and mix well.
4. Transfer the dough into a piping bag and pipe onto a baking tray.
5. Bake until the pastry shells puff up and become golden crispy.

Presentation

Cut the cream puffs in half.
Add the smoked salmon filling into the center before serving.

Notes

Transfer the freshly cooked dough into another bowl and let it cool slightly before adding the eggs.
Do not leave the dough in the hot pot, as the eggs may cook immediately when mixed in, preventing the pastry from puffing properly.

Smoked salmon with crepes is a dish inspired by delicate and elegant French cuisine.
The soft crepes combined with richly flavored smoked salmon create a harmonious taste.
When served with fresh greens and a lightly creamy sauce, the dish becomes even more appealing and enjoyable.
This dish is suitable for breakfast, brunch, or light parties that call for food that is both delicious and visually attractive.

Ingredients

• Sliced smoked salmon: 300 grams
• Crepe wrappers: 10 pieces
• Caviar cream sauce: 150 grams
• Herb-marinated sun-dried tomatoes: 3 tbsp
• Rocket leaves: 50 grams

Preparation

Prepare the crepes and all accompanying ingredients.

Presentation

• Lay the crepes flat on a surface.
• Place the smoked salmon and greens on top.
• Add the cream sauce.
• Roll or fold the crepes before serving.

Notes

If you prefer sweet crepes, add soft fruits such as sliced bananas or mangoes, then drizzle with honey, syrup, or chocolate sauce.

Smoked salmon tartare is an appetizer inspired by modern European cuisine.
The smoked salmon is finely diced and mixed with fresh ingredients such as avocado, shallots, and lime juice, creating a fresh and harmonious flavor.
Olive oil adds a light richness, while fresh herbs provide a pleasant aroma.
Tartare is often beautifully presented and is very suitable for parties or light meals.

Ingredients

• Smoked salmon: 150 grams
• Avocado: 1 fruit
• Shallot: 1/2 bulb
• Lime juice: 1 tbsp
• Olive oil: 1 tbsp
• Salt and pepper
• Coriander or dill for garnish

Preparation

1. Dice the smoked salmon into small cubes.
2. Peel the avocado and dice into cubes.
3. Finely chop the shallot.

Presentation

Mix the smoked salmon, avocado, and shallot with lime juice and olive oil.
Season with salt and pepper.
Use a round mold to shape the tartare on a plate.
Garnish with fresh herbs before serving.

Smoked salmon roses are an appetizer with a beautiful and impressive presentation for party tables.
The soft slices of smoked salmon are skillfully rolled to resemble rose petals.
When combined with fresh greens and dipping sauce, the dish becomes both elegant and appealing.
This dish does not require complicated preparation but still delivers a highly aesthetic effect.
Therefore, it is often served at light parties or home gatherings.

Ingredients

• Sliced smoked salmon
• Salad greens or rocket leaves
• Dipping sauce (caviar cream sauce or preferred sauce)

Preparation

1. Prepare the smoked salmon slices.
2. Gently roll each slice to create petal shapes.
3. Continue rolling additional slices around them to form a rose shape.

Presentation

1. Arrange the salad greens or rocket leaves on a plate.
2. Place the smoked salmon rose on top.
3. Add the dipping sauce when serving.

A mixed charcuterie board with smoked salmon is a familiar appetizer at many European-style parties.
The combination of smoked salmon, cold cuts, cheeses, and bread creates a platter that is diverse in both flavor and color.
When served with fresh greens and dipping sauces, the dish becomes more balanced and appealing.
This is a very flexible dish that can be arranged in many different ways.
Simply arrange the ingredients skillfully on a large plate to create a beautiful appetizer for the party table.

Ingredients

• Sliced smoked salmon
• Cold cuts (salami or similar varieties)
• Various cheeses
• Bread or crackers
• Salad greens or rocket leaves
• Olives or pickled accompaniments

Presentation

1. Arrange the smoked salmon slices on a plate.
2. Place the cold cuts and cheeses alternately.
3. Add bread or crackers.
4. Garnish with salad greens, olives, or pickled vegetables.
5. Arrange the ingredients harmoniously to create an attractive charcuterie board before serving.

Smoked salmon salad with balsamic vinaigrette is a fresh and balanced dish, perfect for light meals or appetizers.
The peppery flavor of rocket leaves combines harmoniously with rich smoked salmon and creamy burrata cheese.
The balsamic vinaigrette adds a gentle sweet-and-sour taste that enhances all the ingredients.
This dish is simple yet elegant, with beautiful colors and refreshing flavors.

Ingredients

• • Salad dressing
  • Olive oil: 90 ml
  • Balsamic vinegar: 30 ml
  • Honey: ½ tbsp

• Salt: ¼ tsp
• Minced garlic: 2 cloves
• Mixed dried herbs: 1/3 tsp
• Rocket leaves
• Diced smoked salmon
• Fresh burrata cheese

Instructions

Mix all dressing ingredients in a jar, close the lid tightly, and shake well.
Store the dressing in the refrigerator if making a larger batch. Shake well before serving.

Presentation

Arrange in order: rocket leaves → diced smoked salmon → fresh burrata cheese.
Then drizzle the balsamic vinaigrette over the top.
Before eating, cut the burrata cheese into smaller pieces and toss together with the salad and smoked salmon.

Japanese-style smoked salmon potato salad is a soft, creamy, and easy-to-eat salad, especially suitable for children.
Fluffy mashed potatoes combined with smoked salmon, fresh vegetables, and sweet corn create a balanced flavor.
When mixed with lightly rich mayonnaise dressing, the salad becomes even more delicious and appealing.
This is a simple and nutritious salad, perfect for light meals, quick lunches, or family meals.

Ingredients

• Diced smoked salmon: 150 grams (for mixing into the salad)
• Diced smoked salmon: 50 grams (for garnish)
• Fluffy yellow-flesh potatoes, peeled, quartered, boiled, and mashed smooth with a spoon: 300 grams
• Boiled sweet corn kernels (or canned corn): 50 grams
• Boiled diced carrots: 50 grams
• Cucumber, half-peeled, quartered lengthwise, and thinly sliced: 100 grams
• Mayonnaise: 150 grams
• Pepper: 1/3 tsp
• Salt: ¼ tsp

Presentation

1. Mix all ingredients together with the mayonnaise.
2. Chill before serving.
3. Sprinkle smoked salmon on top for garnish.

Smoked Salmon Salad with Mayonnaise and Green Apple is a simple yet very appealing dish.
The crisp, lightly sour green apple combines with smoked salmon and herbs such as celery and basil to create a fresh flavor.
The lightly rich mayonnaise dressing helps all the ingredients blend together harmoniously.
This salad can be served with toasted baguette or crackers.

Ingredients

• Salad dressing
  • Mayonnaise: 200 grams
  • Lemon juice: 1 tbsp
• Salad bowl
  • Smoked salmon: 100 grams (bake for 10 minutes at 356°F, then flake with a fork)
  • Green apples: 2, peeled and diced
  • Celery: 1 handful of young leaves, young celery stalks cut into 2 cm pieces and split in half
  • Onion: 1/2, diced
  • Basil leaves: 1 small handful, roughly chopped
  • Smoked paprika: 1/2 tsp

Instructions

1. Place all ingredients into a large bowl.
2. Mix well with the mayonnaise dressing until evenly coated.
3. Chill before serving.

Smoked salmon salad with mustard dressing is a flavorful salad with a rich and distinctive creamy sauce.
The dressing is made from yellow mustard, mayonnaise, and honey, creating a harmonious balance of mild spice, richness, and sweetness.
When combined with smoked salmon and fresh vegetables, the salad becomes even more appealing and flavorful.

Ingredients

Salad Dressing

• Yellow mustard: 100 grams
• Mayonnaise: 100 grams
• Honey: 100 grams
• White vinegar: 1.5 tbsp
• Salt: 1/4 tsp
• Ground pepper: 1/2 tsp

Place all ingredients into a blender and blend until smooth.
Basic ratio: mustard – mayonnaise – honey = 1 : 1 : 1.

Salad Bowl

• Sliced smoked salmon: 150 grams
• Red sprouts: 150 grams
• Thinly sliced cucumber: 1
• Sliced bell pepper: 1/2
• Shredded carrot: 1/3
• Diced smoked tofu: 1 block
• Mustard dressing: 3 tbsp

Place all salad ingredients into a bowl.
Add a few tablespoons of mustard dressing and toss well before serving.

Notes

The dressing ratio can be adjusted to taste, as different types of mayonnaise, mustard, and honey vary in saltiness, sweetness, and acidity.
Yellow mustard is made from mustard seeds. The seeds are ground and mixed with water, vinegar, and other liquids to create a smooth sauce with a distinctive pungent flavor.

Smoked salmon salad with caviar cream sauce is a refined combination of the salmon’s signature savory flavor and the natural sweetness and tenderness of roasted beetroot.
The highlight of the dish is the rich creamy sauce infused with dill, balanced with fresh rocket leaves and crispy croutons.
This is not only a nutritious salad but also a luxurious and flavorful dining experience.

Ingredients

• Diced smoked salmon: 150 grams
• Beetroot (roasted and cut into wedges): 100 grams
• Rocket leaves: 100 grams
• Romaine lettuce: 1 head
• Feta cheese: 50 grams
• Caviar cream sauce: 100 grams
• Sour cream: 2 tbsp
• Heavy cream: 1 tbsp
• Chopped dill: 1 tbsp
• Diced bread (for croutons): 400 grams
• Bread seasoning: 4 tbsp olive oil, 1 tsp dried herbs, 1/3 tsp salt, 1/2 tsp garlic powder.

Presentation

Preparing the beetroot & bread: Wash the beetroot, wrap in foil, and roast at 392°F for 60 minutes, then peel and cut into wedges.
Mix the bread cubes with olive oil, herbs, salt, and garlic powder, then bake at 248°F (fan-assisted) for 60 minutes until crispy.

Preparing the sauce: Whisk the heavy cream with the sour cream until smooth, then mix with the caviar cream sauce and chopped dill.

Finishing: Arrange the Romaine lettuce, rocket leaves, smoked salmon, roasted beetroot, and feta cheese in a bowl.
Sprinkle the crispy croutons on top and toss together with the caviar cream sauce before serving.

Notes

Roasting beetroot is preferred over boiling to preserve its sweetness, aroma, and vibrant color.
After baking, let the croutons cool inside the oven to achieve maximum crispiness. They can be stored in an airtight container for later use with soups or porridge.
You may also add parmesan cheese and cracked black pepper when baking the croutons for a richer flavor.

Smoked salmon salad with miso dressing is a flavorful and distinctive salad.
Smoked salmon combined with fresh sea grapes, lotus root, and pickled lotus stem creates a dish that is both crunchy and refreshing.
When drizzled with rich and aromatic miso dressing, the salad becomes even more balanced and appealing.
This is an Asian-inspired salad, perfect for light meals that are still full of flavor.

Ingredients

• Salad dressing
• Miso paste: 2 tbsp
• Peanut oil: 3 tbsp
• Sesame oil: 1 tbsp
• White vinegar: 3 tbsp
• Honey: 2 tbsp
• Grated ginger: ½ tsp
• Toasted white sesame seeds: 1 tsp

Instructions

Place all dressing ingredients into a jar, close the lid, and shake well until fully combined.

Salad Bowl

• Sliced smoked salmon: 100 grams
• Fresh sea grapes: 100 grams
• Pickled lotus stem, rinsed clean and drained: 50 grams
• Fresh lotus root, washed, peeled, thinly sliced to 0.2 cm, soaked in salted vinegar water, then boiled: 100 grams

Presentation

Arrange the salad ingredients on a plate.
Place the smoked salmon on top.
Drizzle the miso dressing over the salad before serving.

Smoked salmon salad with lemon dressing is a light and easy-to-eat salad.
Lemon is a familiar ingredient when paired with smoked salmon.
The gentle acidity of lemon juice combined with olive oil and honey creates a lightly aromatic and refreshing salad dressing.
When mixed with greens, avocado, and smoked salmon, the dish becomes balanced and appealing.
This is one of the most popular fruit-based salad dressings, perfect for light meals or healthy lunches.

Ingredients

Salad Dressing

• Lemon olive oil: 6 tbsp
• Lemon juice: 3 tbsp
• Honey: 1 tbsp
• Fresh thyme (or dried thyme): 1 tsp
• Salt: 1/3 tsp
• Pepper: 1/3 tsp

Place all ingredients into a jar and shake well.

Salad Bowl

• Sliced smoked salmon: 150 grams
• Mixed salad greens: rocket, iceberg, romaine: 250 grams
• Avocado, peeled and sliced: ½
• Herb-dried tomatoes: 20 grams
• Toasted sliced almonds: 1 tbsp
• Soft-boiled egg: 1

Presentation

Arrange the salad greens in a bowl.
Shape the smoked salmon slices into a rose and place on top of the greens.
Add the avocado, sliced almonds, and egg.
Drizzle the salad dressing over before serving.

Notes

Lemon juice can be replaced with orange juice or pomegranate juice to create a new fruit-flavored salad dressing.

Smoked salmon salad with blue cheese dressing is a rich and distinctive salad.
Like rocket leaves, blue cheese is not always appreciated on the first try.
However, once familiar with the flavor, many people grow to love its unique aroma.
When combined with smoked salmon and fresh greens, the salad becomes more balanced and appealing.
The lightly rich blue cheese dressing with its signature flavor gives the salad a bold and unique character compared to ordinary salads.

Ingredients

• Olive oil: 6 tbsp
• Sour cream: 2 tbsp
• Honey: 1 tbsp
• Yellow mustard: 1 tbsp
• White vinegar: 1 tbsp
• Blue cheese: 2 tbsp
• Salt: 1/4 tsp
• Pepper: 1/3 tsp

Instructions

Place all ingredients except the olive oil into a blender and blend until smooth.
Once the mixture is smooth, slowly add the olive oil and continue blending until the dressing becomes light and creamy.

Salad Bowl

• Thin matchstick-cut smoked salmon: 150 grams
• Spinach leaves only: 200 grams
• Thinly shredded jicama: 100 grams
• Enoki mushrooms, halved and sautéed with olive oil and a little salt: 100 grams
• Toasted sesame seeds: 1 tbsp

Presentation

Arrange the spinach, jicama, and mushrooms in a salad bowl.
Add the smoked salmon on top.
Sprinkle with toasted sesame seeds.
Drizzle the salad dressing over before serving.

Smoked salmon salad with Thousand Island dressing is one of the most familiar and easy-to-eat salads.
Thousand Island is a famous salad dressing, commonly bottled and widely available in supermarkets.
The richness of mayonnaise combined with the mild acidity of vinegar and lemon, along with finely chopped ingredients, creates a flavorful dressing that pairs perfectly with smoked salmon and vegetables.
If it is not convenient to buy ready-made dressing, you can easily make it at home with simple ingredients.

Ingredients

• Salad dressing
  • Mayonnaise: 200 grams
  • Sweet chili sauce: 2 tbsp
  • Ketchup: 4 tbsp
  • Lemon juice: 1 tbsp
  • White vinegar: 1 tbsp
  • Finely minced shallot: 1 tbsp
  • Capers, drained and finely chopped: 1 tbsp
  • Pickles, drained and finely chopped: 1 tbsp
  • Chili powder: ½ tsp
  • Salt: ½ tsp

Instructions

Place all ingredients into a blender and blend until smooth to create a creamy dressing.

Salad Bowl

• Matchstick-cut smoked salmon: 150 grams
• Baby potatoes, boiled with skin on, halved, then pan-seared until lightly charred: 10
• Thinly sliced radish: 50 grams
• Rocket leaves: 50 grams
• Boiled asparagus: 100 grams
• Sliced green olives: 1 tbsp
• Sliced black olives: 1 tbsp

Presentation

Arrange the salad ingredients on a plate.
Add the smoked salmon on top.
Drizzle the Thousand Island dressing over before serving.

Smoked salmon with sourdough bread and Hollandaise sauce is a very appealing European-style dish.
Hollandaise sauce is made from egg yolks, butter, and lemon juice, with a smooth texture and a signature golden-yellow color.
When served with smoked salmon and crispy toasted bread, the flavors become rich yet balanced and refined.
This dish is often enjoyed for breakfast or brunch.
Especially when combined with poached eggs, the runny yolk blends with the Hollandaise sauce and smoked salmon to create an incredibly delicious dish.

Ingredients

• Hollandaise sauce
• Egg yolks: 4
• Lemon juice: 1 tbsp
• Water: 1 tbsp
• Salt: ½ tsp
• Brown sugar: ½ tsp
• Unsalted butter: 150 g
• Ground black pepper: 1/3 tsp
• Yellow mustard: ½ tsp (optional)
• Tabasco: a few drops (optional)

How to Make Hollandaise Sauce

Quick Method

Melt the butter and remove the foam and milk solids.
Add the egg yolks, lemon juice, water, salt, sugar, and mustard into a blender.
Blend for about 30–45 seconds until the mixture becomes fluffy.
Slowly pour in the hot butter and continue blending until the sauce is smooth and glossy.

Poached Eggs

Bring 1 liter of water to a boil and add 1 tbsp vinegar.
Stir the water to create a whirlpool.
Add the eggs and poach for 2–3 minutes.
Remove and drain.

Presentation

• Toast the sourdough bread until crispy
• Add thinly sliced onions
• Arrange the smoked salmon
• Place the poached egg on top
• Drizzle with Hollandaise sauce
• Sprinkle with a little pepper

When eating, gently cut into the egg so the yolk flows out and blends with the salmon, bread, and sauce.

Multigrain Bread with Smoked Salmon and Caviar Cream Sauce

Multigrain bread is a very suitable choice to enjoy with smoked salmon.
The fragrant, lightly crispy bread combines with smoked salmon and caviar cream sauce to create a dish that is both delicious and nutritious.
Smoked salmon can be paired with many types of bread such as sourdough, naan, bagel, baguette, or multigrain bread.
Simply changing the presentation slightly can create a dish suitable for breakfast, lunch, or a light dinner.

Ingredients

• Multigrain bread: 3 slices
• Smoked salmon: 3 slices
• Caviar cream sauce mixed with dill: 50 g
• Truffle and lemon grain vinegar: 1 tsp

Presentation

1. Toast the multigrain bread until crispy.
2. Place the smoked salmon slices on top.
3. Add the caviar cream sauce.
4. Garnish with flavored grain vinegar and serve immediately.

Smoked Salmon Pizza

Smoked salmon pizza is a quick and convenient dish while still being nutritious.
With just a ready-made pizza base, some cheese, and a few slices of smoked salmon, you can make a hot pizza in about 10 minutes.
This pizza has the rich flavor of cheese, the light sweetness of vegetables, and the distinctive taste of smoked salmon.
It is a suitable choice for a quick meal at home.

Ingredients

• Pizza base: 1 (28–30 cm diameter)
• Sliced smoked salmon: 150 g
• Olive oil: 1 tbsp
• Shredded mozzarella cheese: 150 g
• Thinly sliced brie cheese: 150 g
• Asparagus, peeled, blanched, and cut into 0.5 cm pieces: 50 g
• Young green peas, peeled, blanched, and cut into 0.5 cm pieces: 50 g

How to Make

1. Preheat the oven to 392°F.
2. Brush olive oil over the pizza base.
3. Spread the asparagus and green peas over the pizza.
4. Cover the surface with cheese.
5. Bake for about 15 minutes until the cheese melts and turns lightly golden.
6. Remove the pizza from the oven and place the smoked salmon on top.
7. Serve while hot.

Note

If you prefer the smoked salmon to be more cooked, you can place it on the pizza from the beginning and bake it together with the pizza.

Smoked Salmon with Crispy Fried Chung Cake

Smoked salmon combined with crispy fried chung cake is an interesting dish that blends traditional and modern cuisine.
Chung cake is a familiar Vietnamese dish during the Lunar New Year holiday.
When fried until crispy, the outer sticky rice layer becomes fragrant and appealing.
Combined with sliced smoked salmon, the dish brings a unique yet harmonious flavor.
With just a few familiar kitchen ingredients, you can transform chung cake into an attractive dish to enjoy with family.

Ingredients

• Chung cake: 1
• Sliced smoked salmon
• Cooking oil
• Pickled shallots or pickled cucumber (for serving)

How to Make

1. Lightly heat the chung cake until softened.
2. Wrap the cake with plastic wrap and flatten as desired (a thinner layer will become crispier when fried).
3. Heat a pan and brush with a thin layer of oil.
4. Fry the cake until one side becomes golden and crispy, then flip and fry the other side.

Presentation

Arrange the sliced smoked salmon into a rose shape.
Place it on top of the crispy fried chung cake.
Serve with pickled shallots or pickled cucumber to balance the flavors.

Smoked Salmon Sushi

Sushi is a familiar Japanese dish that is becoming increasingly popular.
A sushi roll contains rice, fish, and vegetables, making it both delicious and nutritionally balanced.
Smoked salmon is very suitable for sushi because the fish has a rich flavor and firm texture.
This dish is also loved by many children because they can roll sushi according to their own preferences.

Ingredients

• Smoked salmon cut into 1 × 1 cm strips: 300 g
• Cooked Japanese rice: 300 g
• Avocado cut into strips: 300 g
• Fried salmon skin cut into long strips: 100 g
• Seaweed sheets 20 × 30 cm: 10 sheets
• Fruit vinegar: 100 ml
• Brown sugar: 25 g
• Salt: 13 g
• Light soy sauce, green mustard
• Sushi rolling mat

How to Make

1. Heat the vinegar, sugar, and salt mixture until dissolved.
2. When the rice is cooked, fluff it to cool slightly, then mix the vinegar mixture into the rice. Ratio: 100 g of cooked rice mixed with 20 ml of sweet vinegar.
3. Place the sushi rolling mat down and lay the seaweed sheet on top.
4. Spread the rice over about 3/4 of the seaweed sheet.
5. Add smoked salmon, avocado, and fried salmon skin.
6. Roll tightly into a sushi roll.
7. Cut the sushi into bite-sized pieces.

Notes

• Japanese rice should be rinsed clean and soaked for about 30 minutes before cooking for better texture.
• Roll the sushi tightly so the pieces hold their shape nicely.
• When cutting sushi, use a sharp knife dipped in warm water for clean slices.
• After use, wash the sushi mat thoroughly and dry completely before storing.

Philadelphia Roll

Philadelphia Roll is a famous American variation of sushi.
This sushi roll combines smoked salmon and cream cheese, creating a rich, creamy flavor that is very easy to enjoy.
When sushi began becoming popular in America, chefs created a style that hid the seaweed inside, added cream cheese, and coated the outside with fish roe or shrimp roe.
This method made sushi more appealing and quickly became popular in the United States.

Ingredients

• Smoked salmon cut into 1 × 1 cm strips: 300 g
• Cooked Japanese rice: 300 g
• Cucumber partially peeled and cut into strips: 200 g
• Cream cheese cut into strips: 300 g
• Crab sticks: 200 g
• Seaweed sheets 20 × 30 cm: 10 sheets
• Fish roe or shrimp roe: 300 g
• Sweet vinegar mixture for sushi rice (same as Japanese-style sushi)
• Sushi rolling mat wrapped with plastic wrap

How to Make

1. Prepare the seasoned sushi rice the same way as Japanese-style sushi.
2. Wrap the sushi rolling mat with plastic wrap.
3. Lay the seaweed sheet down, spread the rice on top, then flip it over.
4. Place the smoked salmon, cucumber, cream cheese, and crab sticks on the seaweed side.
5. Roll tightly into a sushi roll.
6. Coat the sushi roll with fish roe or shrimp roe.
7. Cut the sushi into bite-sized pieces.

Smoked Salmon with Mashed Potatoes

Smoked salmon served with mashed potatoes is a simple yet delicious dish that is easy to make at home.
The potatoes are smooth and creamy from the milk and butter, while the smoked salmon adds a rich and savory flavor, creating a balanced and appealing dish.
This dish can be enjoyed as a quick breakfast, a family meal, or a light party dish, and it also pairs well with European-style dishes such as steak, pan-fried bacon, or grilled fish.

Ingredients

• Potatoes: 1.2 kg
• Unsweetened fresh milk: 90 ml
• Heavy cream: 90 ml (can be replaced with fresh milk)
• Salt: 1/2 tsp
• Butter: 40 g
• Ground black pepper: 1/2 tsp
• Dried oregano: 1/3 tsp

How to Make

1. Peel the potatoes and soak them in water to prevent discoloration.
2. Boil the potatoes until soft, then drain well.
3. Mash the potatoes with a spoon or hand blender until smooth.
4. Place the mashed potatoes over low heat, add salt and the milk + cream mixture, and stir well.
5. Adjust the amount of milk until the potatoes reach your preferred creamy consistency.
6. Finally, add the butter and stir until smooth.
7. Add oregano and black pepper if desired.

Notes

• If serving immediately in one meal, you can simply heat the milk and cream before mixing them into the potatoes without cooking again.
• If making a larger batch, gently heat the potatoes with milk, cream, and butter for better preservation.
• Mashed potatoes will thicken as they cool, so avoid making them too dry while cooking.
• Leftovers can be stored in the refrigerator and reheated in the microwave before serving.

Smoked salmon fried rice is a convenient meal for packed lunches to take to work or for children to bring to school.
Just add a little fruit and yogurt for a complete and balanced lunch box.
The fried rice is colorful from the vegetables, and combined with richly flavored smoked salmon, it creates a very appealing aroma.

Ingredients

• Cold rice refrigerated so the grains become dry and firm: 3 bowls
• Smoked salmon cut into small cubes: 150 grams
• Eggs: 2
• Diced onion: 100 grams
• Canned corn: 100 grams
• Diced carrot: 50 grams
• Green peas: 50 grams
• Garlic olive oil: 3 tbsp
• Salt: 1/2 tsp
• Chopped scallions: 1 tbsp
• Light soy sauce

Instructions

1. Mix the rice with the eggs so the egg coats the rice grains evenly.
2. Sauté the onion with garlic olive oil until fragrant, then add the corn and carrots and cook through.
3. Add the rice and fry until the grains become firm and separate.
4. Season with salt to taste.
5. Heat another pan, add garlic olive oil, then quickly stir-fry the smoked salmon.
6. Mix the smoked salmon into the fried rice and stir well.

Cream sauce pasta is a familiar dish that is easy to cook and suitable for both adults and children.
When combined with smoked salmon, the pasta gains a richer and more appealing flavor.
The soft pasta, creamy smooth sauce, and smoked salmon create a quick yet delicious meal, perfect for lunch or a light dinner.

Ingredients

• Flat pasta: 300 grams
• Garlic olive oil: 2 tbsp
• Smoked salmon cut into thin strips 0.5 × 0.5 × 3 cm: 150 grams
• Heavy cream: 300–350 ml
• Pasta cooking water: 100 ml
• Finely chopped onion: 3 tbsp
• Finely chopped celery: 3 tbsp
• Thinly sliced straw mushrooms: 3 mushrooms
• Chopped dill: 1–2 tbsp
• Pepper: 1/2 tsp
• Salt: 1/2 tsp
• Tabasco sauce (optional)

Instructions

1. Boil the pasta according to the package instructions, adding 1 tsp olive oil.
2. Drain the pasta and reserve a little pasta cooking water.
3. Heat a pan with olive oil, then sauté the onion and celery until fragrant.
4. Add the straw mushrooms and cook through.
5. Add the heavy cream and pasta cooking water, then bring to a gentle boil.
6. Season with salt and pepper, then add the dill.
7. Place the pasta on a plate, arrange the smoked salmon on top, and pour over the cream sauce.

Parboiled sticky rice is a distinctive dish with young sticky rice grains that have a light green rice aroma and a gentle green color.
When combined with smoked salmon and Japanese rice seasoning, the sticky rice becomes more appealing and easier to eat, especially suitable for children.
The soft chewy sticky rice, richly flavored smoked salmon, and rice seasoning create a simple yet very delicious dish.

Ingredients

• Parboiled sticky rice: 250 grams
• Smoked salmon cut into small cubes: 150 grams
• Salt: 1/2 tsp
• Japanese rice seasoning (vegetable flavor): 15 grams

Instructions

1. Rinse the parboiled sticky rice lightly with water, do not wash thoroughly to retain nutrients.
2. Soak the rice for about 15 minutes, then drain and mix with salt.
3. Steam the sticky rice for about 30 minutes until soft and dry.
4. Fluff the sticky rice, let it cool slightly, then mix in the smoked salmon and rice seasoning.

Brown rice is a familiar dish in many healthy diets.
When combined with smoked salmon, the dish becomes nutritious and very convenient for a quick meal during the day.
The chewy and nutty brown rice, eaten together with smoked salmon and fresh sprouts, makes the dish both light and flavorful.

Ingredients

• Red cargo brown rice: 300 grams
• Salt: 1/2 tsp
• Olive oil: 1 tbsp
• Salmon floss: 50 grams
• Sashimi-cut smoked salmon: 150 grams
• White sprouts: 1 handful
• Roasted sesame dressing

Instructions

1. Rinse the brown rice and soak for about 1 hour.
2. Cook the rice according to the water ratio written on the rice package, adding salt and olive oil.
3. Adjust the water amount so the rice is chewy while the grains remain firm and not too wet.

Presentation

1. Scoop the brown rice into a bowl.
2. Arrange the smoked salmon on top.
3. Serve with sprouts and roasted sesame dressing.
4. You can also mix in salmon floss to make the rice more flavorful.

Tortilla is a famous flatbread from Mexico.
When combined with smoked salmon and avocado sauce, the dish becomes delicious and full of energy.
These small tortilla wraps can be rolled into a handheld meal, making them perfect for quick meals or light parties.
The lightly creamy and refreshing avocado sauce pairs especially well with smoked salmon.

Ingredients

• Tortilla wraps: 5 pieces
• Smoked salmon cut into strips: 300 grams
• Avocado sauce: 300 grams
• Rocket leaves: 50 grams

Avocado Sauce

• Ripe avocado: 300 grams (lightly mashed, not overly pureed)
• Herb sun-dried tomatoes, chopped: 3 tbsp
• Lemon juice: 1 tbsp
• Salt: 1/2 tsp
• Pepper: 1/2 tsp
• Olive oil: 1 tbsp
• Honey: 1 tsp
• Sour cream or Greek yogurt: 1 tbsp (optional)
• Chopped coriander: 1 tbsp

Mix all ingredients well and chill before serving.

Presentation

1. If the tortilla wraps are large, cut them in half or into quarters.
2. Quickly heat both sides of the tortilla in a pan.
3. Place the smoked salmon and rocket leaves on the tortilla.
4. Roll the tortilla immediately after removing it from the pan to keep a nice shape.
5. Serve with avocado sauce.

Notes

• When finely chopping the sauce ingredients, strain out excess liquid so the sauce does not become watery.
• The avocado sauce can be stored in an airtight container in the refrigerator for 2–3 days.
• Leftover tortilla wraps can be fried or baked until crispy to make snacks.

Quinoa

Quinoa is a nutrient-rich grain, often called the “mother grain.”
It is a familiar ingredient in healthy diets and weight management meal plans.
When combined with hot smoked salmon and spinach, the dish becomes nutritious, light, yet still flavorful.

Ingredients

• Whole piece smoked salmon: 300 grams
• Quinoa: 200 grams
• Salt: 1/3 tsp
• Spinach: 300 grams
• Mustard sauce: 4 tbsp

Instructions

1. Rinse the quinoa thoroughly, blanch with boiling water, then drain.
2. Cook the quinoa according to the water ratio stated on the package. Once cooked, open the lid and gently fluff the grains.
3. Wrap the smoked salmon in aluminum foil and bake at 356°F for 10 minutes.
4. Quickly blanch the spinach in boiling water, then transfer to ice water to keep its green color and crisp texture.

Presentation

Place the quinoa on a plate. Add the hot smoked salmon and spinach. Serve with mustard sauce.

Notes

• Quinoa should be rinsed very thoroughly before cooking because the outer coating has a bitter taste.
• Quinoa can also be toasted and eaten with salad, milk, or fruit.
• When cooking porridge, adding a handful of quinoa also makes the dish tastier and more nutritious.

Poke is a dish originating from America, influenced by Japanese cuisine.
Recently, poke has become popular in Vietnam and is loved by many young people.
With fresh ingredients, vibrant colors, and quick preparation, a poke bowl can provide a complete balance of carbohydrates, protein, and vegetables.
It is a convenient dish for lunch or a quick meal during the day.

Ingredients

• Sticky white rice: 1 bowl
• Smoked salmon cut into small cubes: 100 grams
• Ripe mango cut into small cubes: 40 grams
• Ripe avocado sliced: 40 grams
• Boiled edamame: 40 grams
• Diced cucumber: 40 grams
• Boiled sweet corn: 20 grams
• Chopped scallions
• Roasted black sesame seeds: 1/2 tsp

Poke Sauce

• Light soy sauce: 3 tbsp
• Lemon juice: 1/2 tbsp
• Sesame oil: 1/2 tbsp
• Mirin (optional): 1/2 tbsp

Mix all the ingredients together to make the sauce.

Presentation

1. Scoop the sticky white rice into a deep bowl.
2. Arrange the ingredients one by one on top of the rice.
3. Sprinkle with black sesame seeds and scallions.
4. Drizzle the poke sauce over before eating.

Smoked salmon can be combined with many dishes, and pancakes are a very interesting choice, especially for young children. The small, soft, buttery pancakes, when eaten with smoked salmon and mayonnaise, create a light, creamy flavor that’s very easy to eat. This is also a fun dish for children to participate in making, helping them become more familiar with and enjoy smoked salmon.

Ingredients

• Flour: 150 grams
• Unsweetened fresh milk: 300 ml
• Eggs: 2
• Salt: 1 tsp
• Melted butter: 3 tbsp
• Baking powder: 1 tsp
• Vanilla: 1 tsp

How to Make Pancakes

1. Sift the flour, baking powder, and salt.
2. Beat the eggs and mix with the fresh milk.
3. Sift the flour mixture into the milk mixture, stirring gently until smooth.
4. Add melted butter and vanilla, mix well.
5. Let the batter rest for about 30 minutes.
6. Heat a non-stick pan, brush with a thin layer of oil.
7. Scoop the batter into pancakes about 6 cm in diameter.
8. When bubbles appear on the surface of the pancake and it turns light golden, flip it over and fry the other side until cooked through.

Serving Suggestion

• Pancakes: 15 pieces
• Smoked salmon: 150 grams
• Mayonnaise: 150 grams
• Lemon juice: 1 tsp
• Chopped green onions (for garnish)

Mix mayonnaise with lemon juice, then:

1. Spread the sauce on the pancakes.
2. Place sliced smoked salmon on top.
3. Sprinkle with green onions and enjoy.