Savory Saturdays: Smoked Salmon on Rye

I am a nervous traveler. Consistently I arrived an hour early at the airport before a flight, well before airline security changes made it necessary to get to the airport that much earlier. The difference now, for me, is that I get there an hour and a half earlier for most of my flights. My tote is packed with books and magazines. I anticipate eating whatever relevant meal needed. My favorite is to hit the wine bars for some liquid traveling courage, accompanied by a nice cheese and fruit platter. It seems incredibly taxing to DW to travel with me – he makes our arrival time into a game. He wants to practically run through the airport as they are shutting the gate. The shorter the wait, the better played the game.

This is probably why we drive everywhere together.

Over the summer I traveled to Connecticut for one of my cousin’s weddings and ate breakfast at an Irish Pub. It was too early for cocktails (well, at least cocktails that they served. I nice mimosa would have been welcomed) I’m not a real breakfast person. Often I have been known to eat things like tuna sandwiches or grilled cheese for breakfast. Nothing on this menu seemed of interest to me accept the Smoke Salmon on Rye appetizer. According to the menu, lunch couldn’t be served for a couple of hours. I took a chance and asked the waitress if they could make an acception on this particular appetizer. She smiled and nodded yes.

It was one of the best breakfasts I think I had all summer. In fact, it stood out so much that I tried to duplicate it in my own kitchen. I do have a photo somewhere, but at the moment I can’t get to my main computer to retrieve it properly. I promise to update this post as soon as possible. This was a big hit with my parents when they came to visit at Thanksgiving as well.

Smoked Salmon on Rye

Lay out one piece of dark pumpernickel bread and then layer in this order:

  1. cream cheese
  2. thinly sliced red onion
  3. thinly sliced tomato
  4. thinly sliced smoked salmon

It is so simple, but the flavors mingle in the most dynamic way and become very addictive. I devoured my open-faced sandwich that first morning and again when I served it to my parents. Although I enjoy it as breakfast, it would certainly make a tasty lunch or party appetizer on mini-pumpernickel cocktail bread.


*Photo updated 1/9/11

One thought on “Savory Saturdays: Smoked Salmon on Rye

  1. My husband and you are exactly the same about traveling (except the smoked salmon). DW and me – the same. 🙂

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