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1/2 cup finely chopped red onion
Mix the first 5 ingredients in a medium bowl to blend. Season with salt and pepper.
Preheat the oven to 400°F.
Cut two horizontal 1/2"-thick rounds from the center of the bread, reserving the remaining bread for another use. Place the bread rounds on a baking sheet and lightly brush both sides of the bread with olive oil.
Bake until lightly toasted, about 5 minutes. Transfer bread to the work surface. Top with smoked salmon. Cut each toasted bread round into 8 wedges.
Top each wedge with some red onion relish and serve.
Posted by Sheryl Donner
Nutritional Info Per Serving: 100 Calories (kcal); 2g Total Fat; (18% calories from fat); 5g Protein; 15g Carbohydrate; 3mg Cholesterol; 284mg Sodium
1 tbsp. chopped parsley
2 tsp. fresh lemon juice
2 tsp. olive oil
1-1/2 teaspoons grated lemon peel
1 lb. (1/2 kilo) round sourdough bread
additional olive oil
8 oz. thinly sliced smoked salmon