Smoked Salmon Sandwich
|Smoke salmon spread||1⁄2 Cup (8 tbs)|
|Red onion||1⁄2 Small, thinly sliced, separated into rings|
|Ice water||1⁄2 Cup (8 tbs)|
|Baguette french bread||1 Pound (1 Piece)|
|Tomato||1 , thinly sliced|
|Thin cucumber slices||1 Cup (16 tbs)|
|Drained capers||1 1⁄2 Teaspoon|
Prepare Smoked-Salmon Spread; set aside.
In a small bowl, soak onion rings in ice water 15 minutes.
Drain; pat dry with paper towels.
Split bread lengthwise, but do not cut through.
Open carefully; pull out center of loaf, leaving a 1/2-inch shell.
Spread salmon mixture evenly into halves.
Layer tomato slices over bottom half of loaf.
Top with cucumber slices, then drained onion rings and capers.
Close sandwich and gently press together.
Secure with wooden skewers or picks.