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

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