SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH
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
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 ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH
Provided by Davina Besford
Categories Fish No-Cook Cream Cheese Salmon Summer Dill Capers Bon Appétit Australia
Yield Makes 24
Number Of Ingredients 8
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.
SMOKED-SALMON SANDWICHES WITH RED ONION RELISH
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
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).
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- In a small bowl, stir the onion, capers, lemon juice, dill and mustard seeds together. Season with salt to taste. Set aside.
- In another small bowl, mix the cream cheese, crème fraîche, and chives to blend. Season to taste with salt.
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- Make-ahead: The cream cheese mixture can be made up to 1 day ahead, covered, and refrigerated. The relish can be made up to 4 hours ahead, covered, and refrigerated.
- 1. To make the relish, in a small bowl, stir the onion, capers, lemon juice, dill, and mustard seeds together. Season to taste with salt. Set aside.
- 2. To make the sandwiches, in another small bowl, mix the cream cheese, crème fraîche, and chives to blend. Season to taste with salt.
- 3. Spread the cheese mixture over the toasted slices of pumpernickel and baguette. Cut each slice of pumpernickel bread on the diagonal in half. Top each piece of bread with 1 salmon slice and then with a generous spoonful of the relish.
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