Delightful Smoked Salmon on Rye Bread with Pickled Red Onion Cream
- 250 g smoked salmon (8 oz)
- 150 g rye bread (6 slices, about 1/2 inch thick)
- 1/2 red onion, very thinly sliced
- 30 ml white wine vinegar (2 tbsp)
- 30 ml water (2 tbsp)
- 25 g granulated sugar (2 tbsp)
1. Prepare the pickled red onion. In a small bowl, combine the thinly sliced red onion, white wine vinegar, water, and sugar. Stir gently to dissolve the sugar. Let the mixture sit at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for a sharper tang.
2. While the onions pickle, toast the rye bread slices until deep golden and crisp. Let cool slightly.
3. Drain the pickled onions, reserving the liquid. Finely chop the onions. For a smoother cream, blend them with 1-2 tablespoons of the pickling liquid until a soft paste forms. Alternatively, leave slightly chunky for texture.
4. Slice the smoked salmon into strips, about 1 inch wide.
5. Arrange the toasted rye bread on a serving platter. Top each slice with a strip of smoked salmon and a generous dollop of pickled red onion cream.
6. Serve immediately, offering extra salmon and cream on the side.
- Rye bread
- Smoked salmon
- Red onion
- White wine vinegar
- Granulated sugar
- Small bowl
- Cutting board
- Knife
- Plate or serving board
- Serving utensils
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