smoked-salmon sandwiches with red onion relish
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Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit The Christmas Season.
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yield
8 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For smoked-salmon sandwiches with red onion relish
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8 ozcream cheese, room temperature
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6 Tbspchopped chives
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1/4 ccreme fraiche or sour cream
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2 Tbspchopped fresh dill or 2 teaspoons dried
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2 cfinely chopped red onions
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2 Tbspsugar
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2 Tbsprice vinegar
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24 slicethin danish-style pumpernickel bread
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12 ozthinly sliced smoked salmon
How To Make smoked-salmon sandwiches with red onion relish
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1Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
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2Mix red onions, sugar, and vinegar in another medium bowl. Let stand 10 minutes.
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3Spread 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.
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4Top 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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