Lox on Rye with Onion-Caper Mayonnaise
From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart
| Yield | 50 to 60 Hors D'oeuvres |
Ingredients
| 1 | cup mayonnaise | |
| 3 | Tbsp. capers, drained | |
| ⅓ | cup finely diced sweet yellow onion | |
| ~ | Freshly ground black pepper, to taste | |
| ~ | Sliced rye bread (see Cook’s Notes) | |
| 1 | lb. lox | |
| 4 | sprigs fresh dill, for garnish (optional) |
Steps
- In a small bowl, mix mayonnaise, capers, onion, and pepper to taste. Refrigerate, covered, until ready to use.
- Cut rye slices into 1½-inch squares. Cut lox slices the same size or a little smaller.
- Place a lox slice on each rye slice and top with about ½ teaspoon onion-caper mayonnaise. Divide among 2 platters, garnish with dill sprigs (if using), and serve within an hour after assembling.
Notes
- There are lots of possibilities for rye breads. Cocktail rye, a classic choice for this preparation, is often hard and dry. We suggest you find the best sliced rye and cut to the correct size.
This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.
Copyright 2006 Culinate, Inc