Smoked Salmon Sandwiches with Capers and Red Onion Relish  

For a nice presentation, garnish the plates with thin cucumber slices, watercress sprigs and some radishes.

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 dill weed
• 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 flaked smoked salmon

Procedure:

• 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.

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