I don't make things with smoked salmon that often - I'm not sure why, because whenever we have it I remember that it is tender and salty and tastes like the ocean. But I tend to like it in little bits, like the recipe for everything scrambled eggs that I posted last week, which means that whenever I buy it I tend to have leftover smoked salmon in the fridge. And while I always can and do whirl some of it into a salmon cream cheese spread, this time I decided to try it as part of a little appetizer. Meaning that once again the Southern husband got appetizers for dinner. (He didn't seem to mind.)

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