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Ingredientes
- 1 c. Finely minced red onion
- 1 Tbsp. Sugar
- 1 Tbsp. Rice vinegar
- 4 ounce Cream cheese, room temperature
- 3 Tbsp. Minced chives
- 2 Tbsp. Creme fraiche or possibly lowfat sour cream
- 1 Tbsp. Minced fresh dill or possibly 1 tsp. dry dillweed
- 1 Tbsp. Liquid removed capers
- 12 slc 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 ounce Thinly sliced smoked salmon
Direcciones
- For a nice presentation, garnish the plates with thin cucumber slices, watercress sprigs and some radishes.
- Mix red onion, sugar and vinegar in small bowl. Let stand 10 min.
- Meanwhile, mix cream cheese, chives, creme fraiche, dill and capers in another small bowl. Spread each bread slice with about 1 Tbsp. cheese mix to cover. Divide salmon about 8 bread slices. Sprinkle about 1 Tbsp. red onion mix atop salmon on each bread slice. Top each of 4 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.
- 4 Appetizer Servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 560g | |
| Calories 910 | |
| Calories from Fat 591 | 65% |
| Total Fat 66.65g | 83% |
| Saturated Fat 29.85g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 756mg | 32% |
| Potassium 1108mg | 32% |
| Total Carbs 34.51g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 27.52g | 18% |
| Protein 44.08g | 71% |
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