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
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.
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.
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; cut into quarters and serve hot.