Consider this sammie for your New Year's Day Brunch. It's loaded with protein, veggies, and herbs. Course you MUST eat at least a spoonful of black eyed peas during the day!!
(serves 6-8)
10 oz. loaf challah bread (about 11" long))
3/4 cup chopped red onion
3/4 cup drained capers (from 2 3oz. jars) roughly chopped
1/2 cup EVOO
1/2 cup finely chopped celery (about 1 rib)
1/3 cup flat-leaf parsley leaves, chopped
1 T. chopped fresh dill
1 t. lemon zest plus 1 T. and 1&1/2 t. fresh* lemon juice
Freshly* ground pepper
1/2 cup cream cheese with chives*, at room temp.
8 oz. thinly sliced wild caught* smoked salmon
Halve the challah horizontally and place on a platter. In a large bowl, mix the onion, capers, EVOO, celery, herbs, and lemon zest and juice; season generously with pepper. Spoon the caper relish on the top half of the bread, pressing lightly so the relish sticks to the bread. Spread the cream cheese on the bottom half of the bread. Arrange the salmon on the cream cheese in an even layer. Add the top half of the bread, pressing down lightly. Wrap tightly in plastic wrap, and refrigerate until the flavors meld, at least 8 hours or overnight. Let the sammie stand at room temp. about 10 min. before serving.
"When we draw near to God our minds are refreshed and our strength is renewed!"
Happy Friday, Friends!
Love,
Machete Milletti
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