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Smoked Salmon and Red Onion Relish Triangles (P)
Source: "Bon Appetit," December, 1999
Yield: 16

1/2 cup finely chopped red onion
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

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