A simple but elegant cold dish. The sauce can be made a day in advance.

Serves 12 to 14.

INGREDIENTS

  • 116-ounce container sour cream
  • 1/8cup chopped red onion
  • 1/4cup drained capers
  • 2tablespoons chopped fresh italian parsley
  • 1teaspoon ground black pepper1whole side of pre-sliced smoked salmon (about 2 pounds)
  • 216-ounce loaves cocktail rye and/or pumpernickel bread
  • fresh italian parsley sprigs

    DIRECTIONS

    Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)


    Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.