Best Smoked Salmon Sandwiches With Capers And Red Onion Relish Recipes

SMOKED SALMON WITH CAPERS, RED ONIONS AND LEMON FAST2EAT

Steps:

• Scald the thinly sliced onion twice. Just throw boiled water on it, drain, rinse with cold water, drain and repeat the process. Or leave the sliced onion soaked in salt ice water for at least 30 minutes. This will give it a smoother flavour and reduces their bitterness and pungency.
• Be sure to get high quality, sliced smoked salmon.
• Artfully arrange the smoked salmon slices along on a large serving platter.
• Spread the red onion slices over the smoked salmon slices.
• Scatter the capers over the top of the platter.
• If using, place a small bunch of dill at the top and sprinkle with the pepper.
• Arrange the lemon slices around the platter.
• Serve salmon platter with crackers and/or bread.

SMOKED SALMON AND CAPER TEA SANDWICH

Steps:

• Place cream cheese, red onion, and capers in a medium bowl, and stir with a rubber spatula until well combined.
• Spread each slice of bread with cream cheese mixture. Arrange salmon in a thin layer over the cream cheese; top with a second slice of bread, cream cheese side facing down. Trim crusts; cut sandwiches in half.

SMOKED SALMON SANDWICH

Steps:

• Toast bread in a toaster or toaster oven.
• Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

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 OMELETS WITH CAPERS AND RED ONION

Steps:

• Whisk eggs, salt and pepper in a large bowl to blend.
• Melt 2 tsps. butter in an 8 inch nonstick skillet over a medium heat.
• Ladle 3/4 cup egg mixture into skillet.
• Cook until eggs are softly set, stirring often and lifting edges to allow uncooked portion to run under.
• Place 1/4 of salmon on half of omelet.
• Sprinkle with 1 tbls. onion and 1 teaspoons capers.
• Top with 2 tbls. cream cheese.
• Fold omelet in half and slide out onto plate.
• Repeat with remaining butter, egg mixture, salmon, onion, capers and cream cheese to make 3 more omelets.

SMOKED-SALMON SANDWICHES WITH RED ONION RELISH

Steps:

• Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
• Mix red onions, sugar, and vinegar in another medium bowl.
• Let stand 10 minutes.
• 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.
• 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).

SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH

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.