Serves 12
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

Cream Cheese Schmear

Cream cheese, at room temperature           8 oz.

Capers                                                                  3 oz.

Lemon juice                                                        2 oz.

Horseradish, prepared                                    2 oz.

Dill, chopped                                                      ¾ 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                                                    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

Directions

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 crudités.

SANDWICH WRAP

Serve salmon rolled in thin buckwheat blini-style pancakes. Top with schmear and capers.