Ingredients
1/4 cup mayonnaise
2 teaspoons grated fresh horseradish, or 1 teaspoon prepared horseradish; more to taste
1/2 teaspoon lemon juice
4 slices pumpernickel bread
1/2 pound smoked salmon, thinly sliced
1 large hard-boiled egg, sliced
1 large shallot, sliced
2 tablespoons capers, rinsed
4 lemon wedges
Preparation
Mix together the mayonnaise, horseradish and lemon juice and set aside for at least 30 minutes so the flavors can mingle.
Coat each slice of bread with one-quarter of the mayonnaise mixture.
Divide the salmon among the 4 slices of bread. Place 2 or 3 slices of the egg on each sandwich and garnish with the shallots and capers. Serve with a lemon wedge on the side.
