½ pound thinly sliced smoked salmon, cut into strips
2 tablespoons butter
1 tablespoon olive oil
1 cup yellow onion, sliced thin
1 cup red onion, sliced thin
Pinch of salt
1 cup cream cheese, softened
1 cup sour cream
3 green onions, thinly sliced
Loaf of pumpernickel or other sandwich bread
¼ cup extra-virgin olive oil for toasting bread
Sauté yellow and red onions in butter and olive oil over moderate heat until medium golden brown, about 20-25 minutes; cool to room temperature. Mix together cream cheese and sour cream; stir in caramelized onions and green onions. Season with salt and white pepper to taste.
Toast bread and assemble:
Cut out rounds of bread using 1 ½"-2" cookie or biscuit cutter. Brush lightly with oil and toast rounds in preheated oven at 425 degrees until slightly crisp. Place dollop of triple onion cream cheese on toast rounds and top with salmon. Garnish with chives and fresh dill.