Smoked Salmon Sandwiches With Capers And Red Onion Relish Recipes

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SMOKED SALMON OMELETS WITH CAPERS AND RED ONION



Smoked Salmon Omelets With Capers and Red Onion image

I think I found this recipe in Bon Appetit a few yrs. ago when I was looking for something elegant for a brunch. Could certainly be served for breakfast. Whatever, they are very good and not too difficult. Hope someone enjoys them.

Provided by waynejohn1234

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

12 eggs
1 teaspoon salt
1/2 teaspoon black pepper
8 teaspoons butter (unsalted is better)
6 ounces smoked salmon, sliced
4 tablespoons chopped red onions
4 teaspoons capers, drained
8 tablespoons whipped cream cheese

Steps:

  • Whisk eggs, salt and pepper in a large bowl to blend.
  • Melt 2 tsps. butter in an 8 inch nonstick skillet over a medium heat.
  • Ladle 3/4 cup egg mixture into skillet.
  • Cook until eggs are softly set, stirring often and lifting edges to allow uncooked portion to run under.
  • Place 1/4 of salmon on half of omelet.
  • Sprinkle with 1 tbls. onion and 1 teaspoons capers.
  • Top with 2 tbls. cream cheese.
  • Fold omelet in half and slide out onto plate.
  • Repeat with remaining butter, egg mixture, salmon, onion, capers and cream cheese to make 3 more omelets.

Nutrition Facts : Calories 415.8, Fat 31.5, SaturatedFat 14.3, Cholesterol 687, Sodium 1342.5, Carbohydrate 3, Fiber 0.3, Sugar 1.6, Protein 28.9

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH



Smoked Salmon Sandwiches with Capers and Red Onion Relish image

Categories     Sandwich     Cheese     Fish     Onion     Appetizer     Brunch     No-Cook     Quick & Easy     Buffet     Salmon     Shower     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Appetizer Servings

Number Of Ingredients 10

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

Steps:

  • Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
  • Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

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