To make these lovely open faced sandwiches, Chef Voula Halliday finds the ideal size of whole kernel rye bread measures about 3 inches by 4 inches. Some rye breads (or pumpernickel) come in that size and some come a little bigger-and can be cut. You'll often find this thin and deliciously flavoured bread in the deli section of your grocery store. It's also available at many specialty food shops or health food shops.
1/2 cup (125 mL) white wine
1/2 cup (125 mL) water
1/2 lb (250 g) bay scallops
1/4 cup (50 mL) sour cream
2 tbsp (30 mL) mayonnaise
1/4 cup (50 mL ) finely chopped dill
zest of one lemon
to taste softened butter
4 slices light rye bread, or whole kernel rye bread
2 large tomatoes, cut into 4 to 6 round slices each
2 hard boiled eggs, sliced into rounds,
2 tbsp (30 mL) rinsed and drained capers
1. Pour the wine and water into a small saucepan and set over medium high heat to bring to a boil. Reduce heat to simmer. Add scallops into liquid for about 3 minutes, until cooked through. Drain, place into a bowl and refrigerate. Discard liquid.
2. In a small bowl, stir together the sour cream, mayonnaise, dill, lemon zest and a pinch of salt. Add cooled scallops into mixture and stir until combined. Refrigerate until ready to use.
3. Spread a layer of butter on one side of each slice of bread, covering from edge to edge. Place two to three slices of tomato onto each slice of bread. Arrange three slices of egg over the tomato. Arrange some of the scallop mixture onto the centre of each open face sandwich. Sprinkle each with capers. Serve immediately, or cover and refrigerate until ready to serve.
Yield: 4 open face sandwiches