This recipe for Smoked Salmon Appetizers, by Ray Zuliani, is from Mange! Mange!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 loaf fresh dark rye bread 1 1/2 lb smoked salmon 1 tub spreadable cream cheese (lite) 1 jar capers 1 small red onion (sliced thin)
Spread cream cheese on slices of the rye bread, taking care not to tear as it should be fresh. Place capers and onion slices evenly over the cream cheese. Top with smoked salmon. Cut in to 4 pieces and serve. Can be made several hours ahead, keep chilled.
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