Name: Smoked salmon tartines with red onion-caper relish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 165.00 ml finely diced red onion; 82.50 ml drained Brand Baby Capers; 42.00 gm fresh lemon juice; 20.00 ml chopped fresh dill; 1 tsp yellow mustard seeds; 250g cream cheese, at room temperature; 82.50 gm creme fraiche or sour cream; 62.50 ml chopped fresh chives; 8 slices pumpernickel bread, toasted; 16 thin slices from 1 rustic baguette, toasted; 450g thinly sliced smoked salmon; 1 lemon

Smoked salmon tartines with red onion-caper relish

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Try Curtis Stone's festive open sandwiches for a delightful holiday treat.

Ingredients:

165.00 ml finely diced red onion
82.50 ml drained Brand Baby Capers
42.00 gm fresh lemon juice
20.00 ml chopped fresh dill
1 tsp yellow mustard seeds
250g cream cheese, at room temperature
82.50 gm creme fraiche or sour cream
62.50 ml chopped fresh chives
8 slices pumpernickel bread, toasted
16 thin slices from 1 rustic baguette, toasted
450g thinly sliced smoked salmon
1 lemon

Instructions:

For the relish: Combine onion, capers, lemon juice, dill, and mustard seeds in a small bowl. Season with salt to taste.
Prepare the tartine spread by mixing cream cheese, creme fraiche, and chives in a small bowl until smooth. Season with salt to taste.
Spread the cheese mixture on the toasted pumpernickel and baguette slices. Cut the pumpernickel slices into 3 rectangles. Place a salmon slice on each piece, followed by a generous spoonful of relish. Arrange the tartines on a platter, grate lemon peel on top, and serve.

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