Smoked salmon sandwiches with capers and red onion relish

1 Servings

Ingredients

Quantity Ingredient
1 cup Finely chopped red onion
1 tablespoon Sugar
1 tablespoon Rice vinegar
4 ounces Cream cheese; room temperature
3 tablespoons Chopped chives
2 tablespoons Crème fraîche or sour cream
1 tablespoon Chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon Drained capers
12 slices Thin Danish-style pumpernickel bread; (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces Thinly sliced smoked salmon
4 Appetizer Servings

Directions

For a nice presentation, garnish the plates with thin cucumber slices, watercress sprigs and some radishes.

Mix red onion, sugar and vinegar in small bowl. Let stand 10 minutes.

Meanwhile, mix cream cheese, chives, crème fraîche, dill and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon about 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

Bon Appétit May 1996

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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