Jean Allsopp
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.

Dining on Deck: Fine Foods for Sailing & Boating

Ratings & Reviews

Suziejadoff's Review

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.