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Chilled Salmon Appetizers

Jean Allsopp
Yield Makes 2 dozen
Top slices of party pumpernickel bread with smoked salmon and a spicy Rémoulade sauce for an easy, elegant appetizer.


  • 12 slices party pumpernickel bread
  • Sauce Rémoulade
  • 1 (4-ounce) package hot smoked salmon
  • Chopped fresh chives

How to Make It

  1. Slice bread in half diagonally. Spread about 1 teaspoon sauce on bread, and top with small chunk of salmon. Sprinkle with chives.

Dining on Deck: Fine Foods for Sailing & Boating