• 1 side pre-sliced Irish smoked salmon
  • 1 small red onion, finely minced
  • 1 4-ounce jar capers, drained and roughly chopped
  • 3 tablespoons sour cream or mayonnaise
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons Dijon mustard
  • Zest and juice of 1 lemon
  • 2 packages party-size (little squares) pumpernickel breads, usually found in the deli area


Serves: About 20 servings


Arrange the sliced salmon on a platter. In a bowl, combine the onion, capers, sour cream, dill, Dijon, lemon juice and zest. Transfer to a small serving bowl and arrange the bread next to the salmon and sauce.