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Ingredientes
- 1 1/2 pounds smoked whitefish, skinned and boned
- 1/2 cup minced red onion*
- 1/2 cup minced celery
- 1 cup good mayonnaise
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 big slices of a sourdough bread boule
- 5 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- Gruyère cheese (enough to cover the bread when sliced thin)
- smoked salmon (enough to put a few hearty pieces on each slice of bread)
- 1 heirloom tomato, thinly sliced
View Full Recipe at Willow Bird Baking
