Smoked Salmon with Sour Cream-Caper Sauce

• 1 16-ounce container sour cream
• 1/8 cup chopped red onion
• 1/4 cup drained capers
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon ground black pepper
• 1 whole side of pre-sliced smoked salmon (about 2 pounds)
• 2 16-ounce loaves cocktail rye and/or pumpernickel bread
• Fresh Italian parsley sprigs

1. Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl.
2. Season to taste with salt.
3. (Sauce can be made 1 day ahead.
4. Cover and refrigerate.)
5. Place salmon on platter.
6. Arrange bread slices around salmon.
7. Garnish with parsley sprigs and serve with sauce.

sour cream, red onion, capers, fresh italian parsley, ground black pepper, salmon, cocktail rye, fresh italian parsley sprigs

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-with-sour-cream-caper-sauce-5769 (may not work)