Title: Smoked Salmon Sandwiches with Capers and Red Onion Relish
Categories: None
Yield: 1 Servings

1 c Finely chopped red onion
1 tb Sugar
1 tb Rice vinegar
4 oz Cream cheese; room
-temperature
3 tb Chopped chives
2 tb Crème fraîche or sour cream
1 tb Chopped fresh dill or 1
-teaspoon dried dillweed
1 tb Drained capers
12 sl 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 oz Thinly sliced smoked salmon

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.

4 Appetizer Servings

Bon Appétit May 1996

Posted to recipelu-digest by Sandy on Feb 24, 1998