| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | June 1990 | 1 | Servings | |
INGREDIENTS
| 5 | T | Unsalted butter, softened |
| 1 | T | Fresh lemon juice |
| 1 | T | Drained bottled capers |
| 8 | Pumpernickel bread | |
| 1/2 | lb | Thinly sliced smoked salmon |
| 1 | Red onion, sliced thin | |
| 1 | Avocado, preferably | |
| California | ||
| pitted peeled cut | ||
| into 12 wedges and | ||
| sprinkled with the | ||
| juice of 1/2 lemon | ||
| 1 | c | Alfalfa sprouts |
INSTRUCTIONS
In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly. Makes 4 sandwiches. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1371
Calories From Fat: 1044
Total Fat: 121g
Cholesterol: 204.8mg
Sodium: 4827.1mg
Potassium: 2248.2mg
Carbohydrates: 35.5g
Fiber: 24g
Sugar: 3g
Protein: 49.3g