Smoked Salmon Sandwiches with Capers and Red Onion Relish

• 1 cup finely chopped red onion
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 4 ounces cream cheese, room temperature
• 3 tablespoons chopped chives
• 2 tablespoons creme fraiche or sour cream
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
• 1 tablespoon drained capers
• 12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
• 6 ounces thinly sliced smoked salmon

1. Mix red onion, sugar, and vinegar in small bowl.
2. Let stand 10 minutes.
3. Meanwhile, mix cream cheese, chives, creme fraiche, dill, and capers in another small bowl.
4. Spread each bread slice with about 1 tablespoon cheese mixture to cover.
5. Divide salmon among 8 bread slices.
6. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
7. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
8. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches.
9. Cut each sandwich into 4 triangles.

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

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-sandwiches-with-capers-and-red-onion-relish-1911 (may not work)