Instructions: Note: for fillings, use about 3 tbs per slice.

Everybody that knows me will be tickled to learn that I actually give out ideas about fish - I am not a fish person. However, here is an idea of mine, which is an adaptation of something I saw once in the coffee shop at Hilton Tel Aviv (thank you Hilton). It is a little patchkeray (messing around, for those not fluent in Yiddish), but very impressing, can be made ahead and not difficult. The catch is that good salmon, as I explained previously, is hard to come by in Israel... But hey, nobody is perfect.

Spoon about 3 tbs of filling (depends on size of slices) on each salmon slice.

Take all four corners of salmon slice, and join them. The salmon will be shaped like a sac.

Close sac with one or more "thread" of onion by tying it around the joined corners.

Serve on a platter 2-3 sacs, and garnish with finely chopped onions, capers, parsley sprigs.

Of course, Hilton served this with toast slices.

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