Smoked Salmon & Feta Rounds


  • 6 oz. SeaBear Northwest Smoked Wild Salmon
  • 4 small Boboli (or similar pre-made pizza round)
  • 4 oz. crumbled Feta cheese
  • 4 grape leaves
  • 12 assorted Greek olives
  • Olive oil


  1. Brush each round with olive oil. Lay out grape leaves on a cutting board, brush with olive oil, and cut into strips (approximately 1/2" wide). Layer the grape leaves strips randomly on each round.
  2. Drain smoked wild salmon, remove skin, and break into chunks roughly 1/2"-1". Arrange smoked salmon chunks across each round, and then sprinkle each with Feta cheese.
  3. Cut olives into halves, remove pits and arrange six halves randomly on each round. Bake in a pre-heated over at 350 degrees F for 10 minutes
  4. Cut into quarters and serve hot.

Serves 4

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