Smoked Salmon Sandwich
Hors d’oeuvres Recipe Created by Ruth Paget
Smoked
salmon seems to have a natural affinity with brown ales like New Castle Brown
Ale. This sandwich is especially good
made on pumpernickel bread, whose bitter taste I learned to love in Germany.
Serves
4
Ingredients:
-3
tablespoons Dijon mustard
-1
tablespoon mayonnaise
-1
(6-ounce) package of Scottish smoked salmon
-1
small, peeled, and sliced red onion
-8
slices pumpernickel toast
Steps:
1-Mix
Dijon mustard with mayonnaise. Spread
mustard-mayonnaise mixture on one side of the pumpernickel toast.
2-Lay
½ of the slices of smoked salmon on 4 slices of toast.
3-Place
onion slices on 4 slices of toast with the smoked salmon.
4-Place
the other half of the smoked salmon on top of the onion slices and top with the
remaining toast slices.
5-Press
down and cut the sandwiches into fourths.
Place a toothpick in the center of each sandwich to hold it together and
make it easy to pick up.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
