Smoked Salmon Tea Sandwiches

3 slices soft pumpernickel bread
4 ounces smoked Atlantic salmon, thinly sliced
1 1/2 Tablespoons dill mustard sauce * (see separate recipe)
1 1/2 Tablespoons capers, rinsed and patted dry
1 1/2 Tablespoons finely chopped red onion, soaked in ice water, rinsed and patted dry

Place bread side by side on a cutting board. Trim any dark parts from each slice of smoked salmon and discard. Place the trimmed salmon in a single layer to cover each piece of the bread. Cut each of the bread with salmon in half, then each half into half again to create 4 "finger" sandwiches.
Spoon about 1/2 teaspoon of the dill mustard sauce onto the center of each piece, then top with capers and red onion. Place onto serving plate. Carefully cover and refrigerate up to 8 hours or until ready to serve.

Nutrition Information