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    You are in: Home / Recipes / Smoked-Salmon Sandwiches With Red Onion Relish Recipe
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    Smoked-Salmon Sandwiches With Red Onion Relish

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    lazyme's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
    2. 2
      Mix red onions, sugar, and vinegar in another medium bowl.
    3. 3
      Let stand 10 minutes.
    4. 4
      Spread each bread slice with about 1 tablespoon cheese mixture to cover.
    5. 5
      Divide salmon among 16 bread slices.
    6. 6
      Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
    7. 7
      Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
    8. 8
      Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches.
    9. 9
      Cut each sandwich diagonally into quarters.
    10. 10
      (Can be made 1 hour ahead. Cover with clean, damp cloth and chill).

    Ratings & Reviews:

    • on August 05, 2013

      55

      I scaled this down for one. Great sandwich! Love Scandinavian food! Made for ZWT 2013. What a great way to explore the food of the world :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Smoked-Salmon Sandwiches With Red Onion Relish

    Serving Size: 1 (224 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 444.5
     
    Calories from Fat 157
    35%
    Total Fat 17.4 g
    26%
    Saturated Fat 8.0 g
    40%
    Cholesterol 51.8 mg
    17%
    Sodium 1093.9 mg
    45%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 6.9 g
    27%
    Sugars 6.3 g
    25%
    Protein 18.9 g
    37%

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