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Smoked salmon sandwiches with lemon crème fraîche (Angus Fergusson)
Smoked salmon sandwiches with lemon crème fraîche (Angus Fergusson)

Smoked salmon sandwiches with lemon crème fraîche Add to ...

Try an open-faced sandwich fit for tea time on Mother's Day



  • Servings: 10 to 15

Ingredients

1 loaf pumpernickel bread

¼ pound wild smoked salmon

½ cup crème fraîche

Zest of one lemon

10 to 15 large capers with stems

Method

Use a round cookie cutter three inches in diameter to cut bread for sandwiches. Set aside. In a medium-sized bowl, gently fold crème fraîche and lemon zest together; refrigerate until ready to serve. When ready to serve, spread a generous teaspoon of mixture onto bread, place slices of salmon on top and garnish with a large caper and lemon zest. Serve immediately.

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