I like these little roses because the color is so beautiful. The color is, well, salmon.
4 ounces Scottish style, thin sliced smoked salmon
Dill or parsley sprigs.
Extra virgin olive oil or walnut or almond oil
Rose or mixed peppercorns in a grinder
[optional: and capers]
- If necessary (and it usually isn't) cut the salmon into long strips.
- Starting at one end, roll the strips into a rose shape, by rolling one side more tightly than the other.
- Drizzle with oil and garnish with herbs and [optional] capers.