SMOKED SALMON SANDS w/CAPER & ONION RELISH

By BobD

Ingredients

• 4 APPETIZER SERVINGS
• 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 creme fraiche 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 supermarkets)
• 6 ounces thinly sliced smoked salmon

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.

Meanwhile, mix cream cheese, chives, creme fraiche, 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.