Smoked-Salmon Sandwiches with Red Onion Relish

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit The Christmas Season.

serves 8
prep time 20 Min
method 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

  • 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).

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