Smoked salmon sandwiches are easy to make and are great for a Super Bowl party. This recipe can be found in The Fishy Chips. The Durif (Petite Sirah) is a great low alcohol (12.5%) wine that is the perfect accompaniment.
Serves 4
1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons sour cream
1 teaspoon dried dill weed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread
6 ounces thinly sliced smoked salmon
Mix red onion, sugar and vinegar in small bowl. Let stand 10
minutes.
Meanwhile, mix cream cheese, chives, sour cream, dill and capers in
another small bowl.
Spread each bread slice with about 1 tablespoon cheese mixture to cover.
Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches.
Spread each bread slice with about 1 tablespoon cheese mixture to cover.
Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches.
Santa Cruz Mountain Vineyard
Santa Cruz Mountain Vineyard has been making European-style,
food-friendly, cellar-worthy wines since 1975. This means making wines with
moderate alcohol and oak so that the true characteristics of the grape
varieties are expressed.
Jeff Emery is the proprietor, winemaker, truck driver,
mechanic, and basically anything else he needs to be to make this small
business work. He first came to Santa Cruz Mountain Vineyard in July of 1979
and ended up working with Ken Burnap, the winery's founder, in what can best be
described as an old-fashioned apprenticeship. Jeff took over the business in
2002 when Ken retired.
Production is about 2500 cases per year consisting of Pinot
Noir (from the Estate vineyard), Cabernet Sauvignon, Merlot, Grenache, and
Durif (Petite Sirah). In 2008 they launched a second brand, Quinta Cruz, which
features only varieties that originated on the Iberian Peninsula but are now
grown here in California. These Portuguese and Spanish varieties include
Tempranillo, Touriga Nacional, Touriga Franca, Souzao, Graciano, and Tinto Cão.