Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit: The Christmas Season.
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- 226.79 g cream cheese, room temperature
- 88.74 ml chopped chives
- 59.14 ml creme fraiche or 59.14 ml sour cream
- 29.58 ml chopped fresh dill or 9.85 ml dried dill
- 473.18 ml finely chopped red onions
- 29.58 ml sugar
- 29.58 ml rice vinegar
- 24 slice thin danish-style pumpernickel bread
- 340.19 g thinly sliced smoked salmon
- 1Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
- 2Mix red onions, sugar, and vinegar in another medium bowl.
- 3Let stand 10 minutes.
- 4Spread each bread slice with about 1 tablespoon cheese mixture to cover.
- 5Divide salmon among 16 bread slices.
- 6Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
- 7Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
- 8Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches.
- 9Cut each sandwich diagonally into quarters.
- 10(Can be made 1 hour ahead. Cover with clean, damp cloth and chill).
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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
- Total Fat 17.4 g
- Saturated Fat 8.0 g
- Cholesterol 51.8 mg
- Sodium 1093.9 mg
- Total Carbohydrate 53.9 g
- Dietary Fiber 6.9 g
- Sugars 6.3 g
- Protein 18.9 g