Smoked Salmon Sandwiches With Red Onion Relish Recipes

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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

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 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

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.

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

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).

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