Smoked salmon and avocado with lemon caper butter on pumper
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted butter; softened |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Drained bottled capers |
| 8 | slices | Pumpernickel bread |
| ½ | pounds | Thinly sliced smoked salmon |
| 1 | small | Red onion; sliced thin |
| 1 | Avocado; (preferably | |
| ; California), | ||
| ; pitted, peeled, cut | ||
| ; into 12 wedges, and | ||
| ; sprinkled with the | ||
| ; juice of 1/2 lemon | ||
| 1 | cup | Alfalfa sprouts |
Directions
In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly.
Makes 4 sandwiches.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.