smoked-salmon sandwiches with red onion relish

3 Pinches
Grapeview, WA
Updated on Nov 30, 2016

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

prep time 20 Min
cook time
method No-Cook or Other
yield 8 serving(s)

Ingredients

  • 8 ounces cream cheese, room temperature
  • 6 tablespoons chopped chives
  • 1/4 cup creme fraiche or sour cream
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried
  • 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

How To Make smoked-salmon sandwiches with red onion relish

  • Step 1
    Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
  • Step 2
    Mix red onions, sugar, and vinegar in another medium bowl. Let stand 10 minutes.
  • Step 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.
  • Step 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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