Sunday, February 3, 2019


Everyone has heard of bagels and lox...well this is an Italian version of that breakfast or brunch entree.

4 oz package of thinly sliced brined salmon
Thinly sliced multi-grain bread
½ cup mascarpone cheese, room temperature
3 T minced red onion
3 T rinsed, drained, and minced capers
2 scallions, minced
Grated zest of ½ lemon
Juice of ½ lemon
Fresh chives or dill
Lemon slices or wedges for garnish

Toast bread in a toaster and then cut into finger-size sandwiches. Set aside on a cutting board.

In a bowl add the mascarpone and mix in the red onion, capers, scallions, zest, and lemon juice.
Spread on the bread slices, add a slice of salmon, garnish with chives or dill and serve with lemon slices or wedges.

Makes 9 finger sandwiches

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