A simple but elegant cold dish. The sauce can be made a day in advance.
Recipe information
Yield
Serves 12 to 14
Ingredients
1 16-ounce container sour cream
1/8 cup chopped red onion
1/4 cup drained capers
2 tablespoons chopped fresh Italian parsley
1 teaspoon ground black pepper
1 whole side of pre-sliced smoked salmon (about 2 pounds)
2 16-ounce loaves cocktail rye and/or pumpernickel bread
Fresh Italian parsley sprigs
Preparation
Step 1
Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
Step 2
Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.
