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Smoked Salmon on Pumpernickel Rye

Nov 2, 2016 · 2 Comments

Smoked Salmon on Pumpernickel Rye comes together quickly and is easy to prepare in advance or when you arrive at your gathering when you have your ingredients prepped and ready to go.

Smoked Salmon on Pumpernickel Rye
Smoked Salmon on Pumpernickel Rye

Coming from the Pacific West Coast, I’ve eaten my fair share of smoked salmon. Even freshly smoked then canned via my momma. As a child my dad would catch river salmon and smoke it regularly. I craved it. When I moved to Vancouver I had a hard time eating smoked salmon that was not his. Eventually lox and cream cheese on bagels won me over and I let go of that craving. But it still resides in my thoughts as a taste I will never forget.

Smoked Salmon on Pumpernickel Rye
Smoked Salmon on Pumpernickel Rye

Did you know this recipe’s origins are German? We were asked to bring an appetizer to a recent family gathering or celebration of cultures. Since we have a Spanish student living with us, I wanted to hi-light some Spanish food. But he’s 16 and we couldn’t get it together in time.

I reached out to another former student from Germany, one who has become a second daughter to us. I am partially German with relatives living in Germany so I was intrigued to see what she would suggest. She sent me pictures of lox on Pumpernickel German Rye Bread and advised it’s very popular in Germany. I clearly had no idea! This was a dish I could get behind and off I went to find pumpernickel rye and lox.

Pumpernickel German Rye Bread is a heavy, dense and simply flavoured bread. Lox is sold everywhere here but as a touristy item. Fortunately thanks to twitter I located some that was both a decent price and delicious. The bread came from the European deli.

What I put together really didn’t look much like the photos she sent me but more based on my memory of lox on bagels with cream cheese. And the best part of it all, our Spanish student helped me assemble these German appetizers and did his share of eating them. I expected nothing less from a growing teenager.

Smoked Salmon on Pumpernickel Rye

Print Recipe Pin Recipe Rate Recipe
Servings: 15
Author: Wanda Baker

Ingredients

  • Smoked Salmon
  • Cream Cheese room temperature
  • Capers
  • Red onion sliced thin
  • fresh dill

Instructions

  • Cut your bread into smaller pieces. It's a firm bread so it will hold up well.
  • Spread on cream cheese.
  • Add some of your smoked salmon.
  • Sprinkle on some red onion, capers and dill.
  • Serve immediately.

 

 

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Reader Interactions

Comments

  1. Laura Adney says

    February 11, 2019 at 1:58 pm

    5 stars
    Okay I love salmon and need to do this like pronto

    Reply
    • Bakersbeans says

      February 11, 2019 at 6:14 pm

      Simple flavours, big taste!

      Reply

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Food and lifestyle blogger since 2006. A wahm who writes about events, wine, family adventures, recipes and eating out in Calgary, Alberta and beyond.

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