1. Slice off, discard the skin and grind the smoked salmon
2. Use a stand mixer to combine the salmon and olive oil on low speed
3. Divide the prepared salmon into 2 ounce portions and place each in the center of a serving plate
4. Flatten and form the salmon into the desired shape with a spatula, fork or spoon
5. Place a piece of lightly olive oiled parchment paper over the salmon and finish by tapping with the flat side of a meat tenderizer from the center, outward until it is uniformly thin and shaped to your liking
6. You may refrigerate, covered until ready to serve

Serving

1. Carefully remove and discard the parchment paper
2. Squeeze a decorative design with sour cream onto the salmon
3. Sprinkle the salmon with capers and onion