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

Curtis Stone's festive open-faced sandwiches are ideal for holiday gatherings, including Christmas canapés.

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:

Prepare the relish by combining the onion, capers, lemon juice, dill, and mustard seeds in a small bowl. Season with salt to taste.
Combine cream cheese, creme fraiche, and chives in a small bowl until fully blended, and season with salt to taste.
Spread the savory cheese mixture on the crispy pumpernickel and baguette slices. Cut the pumpernickel into smaller rectangular pieces. Add a slice of salmon on each piece, followed by a dollop of flavorful relish. Arrange the tartines on a platter, grate fresh lemon peel over them, and serve.

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