Open-Faced Smoked Salmon on Rye
This aggregate of smoked salmon and clean garden goodness on flavorful rye bread is so best for summer while you don’t want to show your oven on.
Toast the bread and flippantly distribute the cream cheese a number of the eight slices. Location a generous piece of smoked salmon, three slices of cucumber, 2 slices of tomato, and some slices of onion on pinnacle. Sprinkle scallions on top. Season with salt and pepper if favored.
Ingredients
- 8 slices jewish rye
- ½ cups whipped cream cheese
- 12 oz., weight smoked salmon (lox)
- ¼ whole cucumber, thinly sliced
- 2 whole medium tomatoes, thinly sliced
- ¼ whole red onion, thinly sliced
- 2 complete scallions, inexperienced parts chopped
- salt and pepper, to taste
Manual
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