| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
June 1990 |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Unsalted butter; softened |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Drained bottled capers |
| 8 |
sl |
Pumpernickel bread |
| 1/2 |
lb |
Thinly sliced smoked salmon |
| 1 |
sm |
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.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”