Ingredients

• 3  tablespoons sliced green onions
• 1-1/2  teaspoons finely shredded lemon peel
• 4  teaspoons lemon juice
• 4  teaspoons olive oil
• 4  teaspoons capers
• 1-1/2  teaspoons anchovy paste (optional)
• 2  cloves garlic, minced
• 1/4  teaspoon freshly ground pepper
• 1  4-ounce piece smoked salmon, cut 1/2 to 1-inch thick
•   Pitted Nicoise olives or olive medley, cut up (about 24 olives)
•   Coarsely chopped roasted red sweet peppers
• 6  hard-cooked eggs, cut into 1/2-inch slices
•   Crackers or toasted pita wedges

Directions

1. In a small serving bowl stir together green onion, lemon peel, lemon juice, olive oil, capers, anchovy paste, garlic, and ground pepper.

2. To assemble, place salmon on a serving plate. Surround with small bowls of olives, roasted red pepper, egg slices, and caper mixture. Serve with crackers and/or toasted pita wedges. Makes 12 appetizer servings.