- 5 tablespoons unsalted butter, softened
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained bottled capers
- 8 slices of pumpernickel bread
- 1/2 pound thinly sliced smoked salmon
- 1 small red onion, sliced thin
- 1 avocado (preferably California), pitted, peeled, cut into 12 wedges, and sprinkled with the juice of 1/2 lemon
- 1 cup alfalfa sprouts
- In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly.