Smoked Salmon Sandwiches With Capers And Red Onion Relish Recipes

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

Smoked Salmon Sandwiches with Capers and Red Onion Relish image

Categories Sandwich Cheese Fish Onion Appetizer Brunch No-Cook Quick & Easy Buffet Salmon Shower Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 Appetizer Servings

Number Of Ingredients 10

Ingredients

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

Steps:

Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 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 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

SMOKED SALMON AND CAPER TEA SANDWICH

Smoked Salmon and Caper Tea Sandwich image

These trim little sandwiches are an elegant picnic food. They are made with a slick of cream cheese, which holds the sandwiches together and keeps the bread from getting soggy; packed snugly into a box lined with a tea towel spritzed with water, they won't dry out either.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 8

Number Of Ingredients 5

Ingredients

8 ounces cream cheese, room temperature
3 tablespoons finely diced red onion
2 tablespoons capers, drained
8 slices pumpernickel or other black bread
1/4 pound sliced smoked salmon

Steps:

Place cream cheese, red onion, and capers in a medium bowl, and stir with a rubber spatula until well combined.
Spread each slice of bread with cream cheese mixture. Arrange salmon in a thin layer over the cream cheese; top with a second slice of bread, cream cheese side facing down. Trim crusts; cut sandwiches in half.

SMOKED-SALMON SANDWICHES WITH RED ONION RELISH

Smoked-Salmon Sandwiches with Red Onion Relish image

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

Provided by Vicki Butts (lazyme)

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 9

Ingredients

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 sugar
2 Tbsp rice vinegar
24 slice thin danish-style pumpernickel bread
12 oz thinly sliced smoked salmon

Steps:

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).

SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH

Smoked Salmon on Sourdough Rounds with Caper-Dill Relish image

Provided by Davina Besford

Categories Fish No-Cook Cream Cheese Salmon Summer Dill Capers Bon Appétit Australia

Yield Makes 24

Number Of Ingredients 8

Ingredients

3/4 cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons (packed) chopped fresh dill
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
6 ounces cream cheese, room temperature
24 thin slices sourdough baguette
6 ounces thinly sliced smoked salmon, cut into 24 pieces

Steps:

Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.

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