Smoked Salmon with Caper Mango Salsa on Rye Bread

Smoked Salmon and Caper Mango Salsa is a gourmand’s dream. A medley of flavors - tangy, salty, sour and sweet bursting into your mouthfeel that will keep you craving for more. I got the inspiration to create this dish, from a friend of mine who was so insistent that I make her a delicious smoked salmon sandwich. Be it fresh, marinated into gravlax or smoked in oakwood, Salmon is indeed her favorite. So we spent one day in the grocery and decided to treat ourselves over a nice gourmet sandwich at the Rustan’s deli. Unfortunately, they don’t serve Smoked Salmon sandwich so we just decided to order the sardine sandwich instead. To our dismay, it tasted like stale bread filled with store bought Spanish Sardines, Montano perhaps, and a few leaves of lettuce and tomato slices.

To dwindle the situation, we just took it upon ourselves to shop at the grocery and make our own smoked salmon sandwich at home instead. I was trying to picture out what flavors go well with smoked salmon since I am not an avid fan of this delicacy. Alas, the result of the finished product is simply unforgettable that I find it so hard  not to share the recipe with you.

Smoked Salmon with Caper Mango Salsa

Rye bread

Smoked salmon slices

Spread and topping:

Whipping Cream

Chopped dill leaves

Lemon juice

Salt

Caper-Mango Salsa

Mango, diced

Tomatoes, diced

Salt/Pepper

Lemon juice

Capers

Sugar

For the salsa, just combine all the ingredients in a small bowl and chill for a few minutes.

This is a cold sandwich so all you need is to spread the sour cream on the bread and arrange the smoked salmon slices. Top it with the salsa and spread more cream and garnish with some dill leaves.