This deceptively simple dish will seem like it took hours to prepare. Look for pastrami-cured salmon in the deli section of your grocery store. Its peppery flavor adds unforgettable nuance to the traditional smoked salmon platter.
¼ cup honey mustard
¼ cup sour cream
1 teaspoon chopped fresh dill, or ½ teaspoon dried dill weed
Mix together the mustard, sour cream and dill in a small bowl.
Select three demitasse cups. Fill one cup with the capers, the other with the red onion and the last with the mustard-dill sauce. Place the cups on a medium platter and arrange the smoked salmon around them.
Stack the pumpernickel slices and cut on the diagonal, creating triangles. Artfully arrange the bread slices and the lemon wedge on the outer edge of the platter. Garnish with parsley.
Place a spoon in each of the condiments and present the salmon a small serving fork, preferably a three-pronged one.
Cut a lemon in half horizontally, creating a straight or a zigzag edge. Then cut a thin slice off the bottom of each half so that the halves sit upright on a surface without tipping. Use each lemon half as the base for a small flower arrangement, inserting the stems of sturdy, attractive herbs and flowers like rosemary, thyme, lavender, parsley and any small flowers like nasturtiums, baby roses or pansies.