Smoked-Salmon Sandwiches With Red Onion Relish |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit: The Christmas Season. Ingredients:
8 ounces cream cheese, room temperature |
6 tablespoons chopped chives |
1/4 cup creme fraiche or 1/4 cup sour cream |
2 tablespoons chopped fresh dill or 2 teaspoons dried dill |
2 cups finely chopped red onions |
2 tablespoons sugar |
2 tablespoons rice vinegar |
24 slices thin danish-style pumpernickel bread |
12 ounces thinly sliced smoked salmon |
Directions:
1. Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
2. Mix red onions, sugar, and vinegar in another medium bowl.
3. Let stand 10 minutes.
4. Spread each bread slice with about 1 tablespoon cheese mixture to cover.
5. Divide salmon among 16 bread slices.
6. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
7. Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
8. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches.
9. Cut each sandwich diagonally into quarters.
10. (Can be made 1 hour ahead. Cover with clean, damp cloth and chill).
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