Smoked Salmon and Sheila's Sauce

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves About 20 servings
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

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.