Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

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.



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


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.




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.


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