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Smoked salmon sandwiches with lemon crème fraîche

Smoked salmon sandwiches with lemon crème fraîche

Angus Fergusson

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

Servings: 10 to 15


1 loaf pumpernickel bread

¼ pound wild smoked salmon

½ cup crème fraîche

Zest of one lemon

10 to 15 large capers with stems


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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