Smoked-Salmon Sandwiches with Red Onion Relish

Smoked-salmon Sandwiches With Red Onion Relish

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Vicki Butts (lazyme)


Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets.

From Bon Appetit The Christmas Season.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 8 oz
    cream cheese, room temperature
  • 6 Tbsp
    chopped chives
  • 1/4 c
    creme fraiche or sour cream
  • 2 Tbsp
    chopped fresh dill or 2 teaspoons dried
  • 2 c
    finely chopped red onions
  • 2 Tbsp
  • 2 Tbsp
    rice vinegar
  • 24 slice
    thin danish-style pumpernickel bread
  • 12 oz
    thinly sliced smoked salmon

How to Make Smoked-Salmon Sandwiches with Red Onion Relish


  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. Let stand 10 minutes.
  3. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 16 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
  4. Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches. Cut each sandwich diagonally into quarters. (Can be made 1 hour ahead. Cover with clean, damp cloth and chill).

Printable Recipe Card

About Smoked-Salmon Sandwiches with Red Onion Relish

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Scandinavian

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