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

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.

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