Red Snapper & Boiled Egg Canape by Chef Sukarno Wibowo

Fish

Ingredients

Red snapper 350 gr
Iceberg hydroponic 100 gr
Cream cheese less fat 100 gr
Cocktail rye bread 12 slices
Eggs 5 pcs
Medium red onion, thinly sliced and separated into rings 4 pcs
Dill leaves 1 tie
Tomato cherry 100 gr
Bell peppers

Direction

  1. In a small bowl, combine cream cheese and dill.
  2. Spread on wheat bread.
  3. Place on top the salmon, hard-boiled egg, red onion and black oil.
  4. Garnish with sprigs of dill if desired.