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Top slices of party pumpernickel bread with smoked salmon and a spicy Rémoulade sauce for an easy, elegant appetizer.

Linda Vail
Recipe by Coastal Living July 2006

Gallery

Credit: Jean Allsopp

Recipe Summary test

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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Source

Dining on Deck: Fine Foods for Sailing & Boating

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