Smoked-Salmon Sandwiches With Red Onion Relish

• 8 ounces cream cheese, room temperature
• 6 tablespoons chopped chives
• 14 cup creme fraiche or 14 cup sour cream
• 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
• 2 cups finely chopped red onions
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 24 slices thin danish-style pumpernickel bread
• 12 ounces thinly sliced smoked salmon

1. Mix cream cheese, chives, creme fraiche and dill in medium bowl.
2. (Can be prepared 1 day ahead.
3. Cover and refrigerate).
4. Mix red onions, sugar, and vinegar in another medium bowl.
5. Let stand 10 minutes.
6. Spread each bread slice with about 1 tablespoon cheese mixture to cover.
7. Divide salmon among 16 bread slices.
8. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
9. Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
10. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches.
11. Cut each sandwich diagonally into quarters.
12. (Can be made 1 hour ahead.
13. Cover with clean, damp cloth and chill).

cream cheese, chives, creme fraiche, dill, red onions, sugar, rice vinegar, thin, salmon

Taken from www.food.com/recipe/smoked-salmon-sandwiches-with-red-onion-relish-493328 (may not work)