Ingredients
- Cream Cheese Schmear
- Cream cheese, at room temperature 8 oz.
- Capers 3 oz.
- Lemon juice 2 oz.
- Horseradish, prepared 2 oz.
- Dill, chopped 3/4 cup
- Sea salt, to taste
- White pepper to taste
- Pickled Red Onions
- White vinegar 12 oz.
- Sugar 3 oz.
- Salt 1 tsp.
- Bay leaf 1 ea.
- Allspice berries 5 ea.
- Whole cloves Whole cloves 5 ea.
- Red pepper flakes 1 tsp.
- Red onion, thinly sliced 16 oz.
- Assembly:
- Deli roll 12 ea.
- Heirloom tomato, sliced 36 slices
- Arugula 1 cup
- Alaska smoked salmon, 4-5 oz. ea., 3-4 lbs., cut in finger slices
- Dill sprigs to garnish
Servings:
Units:
Instructions
- Cream Cheese Schmear: Combine all ingredients and mix well. Add salt and pepper to taste. Refrigerate.
- Pickled Red Onions: Combine vinegar, sugar, salt and spices. Bring to boil, reduce heat, add onions; simmer for 1 minute. Cool in bowl,
- then refrigerate.
- Assembly: Spread cream cheese schmear on bottom of toasted roll; layer with tomatoes, arugula and smoked salmon. Garnish with pickled
- onions and fresh dill.
- ALTERNATIVE MENU IDEAS
- APPETIZER / DIP /SPREAD
- Mix chopped smoked salmon with 2 parts cream cheese to 1 part sour cream. Mix in chopped scallions or capers and season with salt, pepper,
- dill and lemon zest. Serve with crackers or crudits.
- SANDWICH WRAP
- Serve salmon rolled in thin buckwheat blini-style pancakes. Top with schmear and capers.
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