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.

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.

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Ratings & Reviews

Suziejadoff's Review

Suziejadoff
July 08, 2012
This is absolutely fabulous. The remoulade sauce is divine and all in all, it's one of the best hors d'oeuvres I have ever had/made. I made it last night for a party to rave reviews.