Jean Allsopp
Top slices of party pumpernickel bread with smoked salmon and a spicy Rémoulade sauce for an easy, elegant appetizer.
How to Make It
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
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