RYE CRACKERS WITH GRAVLAX AND PICKLED RED ONION

Once a month my friend’s husband Sam Mauro – a very busy man selling cars for Fields dealership and houses for Coldwell Banker Real Estate group – sends a little magazine Your Home and Lifestyle. If you get it, do not trash t, because this magazine promotes everything what has to do with home – furniture, decoration, landscaping and food. I love his food recipes. Yesterday I got the new issue and I have to share with those of you who do not have it.

RYE CRACKERS WITH GRAVLAX AND PICKLED RED ONION 

Yields 12 crackers

3 thin square slices rye bread

4 ounces cream cheese, at
room temperature

2 tablespoons heavy cream

1 tablespoon chopped capers

1 tablespoon chopped dill

zest of ½ lemon

½ teaspoon salt

¼ pound gravlax

pickled red onions (recipe follows)

Garnish:

chopped chives

Cut each piece of rye bread into 4 small squares. Brush squares with olive oil and bake at 350 degreesF until the bread is toasted and beginning to brown. In a medium bowl, stir together cream cheese and heavy cream until the mixture is smooth and spreadable. Stir in the capers, dill, lemon, and salt. Spread 1 to 2 teaspoons of the mixture on each cracker and top with a small piece of gravlax, a couple of slices of pickled red onion, and chopped chives to garnish.

Pickled Red Onion: 

½ large red onion

1 tablespoon kosher salt

3 tablespoons red wine vinegar

1 tablespoon granulated sugar

Cut the red onion vertically into very thin slices. Sprinkle the slices with salt and let them sit at room temperature for 30 minutes. Rinse the slices with water and allow to drain.

Once the slices have drained, toss them with vinegar and sugar. Refrigerate for at least 30 minutes. The leftover red onion can be used for sandwiches or salads.