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