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Smoked Fish with Juniper Salt and Sorrel-Red Onion Butter

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Ruis, a dark, dense Finnish bread, is made for smoked fish and herb-flecked butter, but any dark rye or brown bread will work here.

Martha Stewart Living, March 2012

Flaky sea salt, such as Maldon, and cracked black peppercorns
1 1/2 teaspoons juniper berries
2 sticks unsalted butter, softened
1/4 cup roughly chopped fresh sorrel or tarragon leaves
2 tablespoons finely chopped red onion
2 tablespoons drained capers, rinsed and roughly chopped
1 tablespoon coarse-grained mustard
1 teaspoon fresh lemon zest
13 slices ruis (nordicbreads.com) or other dark rye bread, cut in half
1 pound sliced smoked fish, such as sable, whitefish, sturgeon, or salmon (acmesmokedfish.com)

Make the juniper salt: Gently crush 2 tablespoons salt and the juniper berries on a cutting board with a flat side of a large heavy knife or in a mortar and pestle until coarsely ground. (Juniper salt can be stored, tightly wrapped with plastic wrap, 2 days.)
Make the sorrel-red onion butter: Stir together butter, sorrel, onion, capers, mustard, and lemon zest. Season with salt and peppercorns. (Butter can be refrigerated up to 1 week; flavors will intensify.)
Slather bread with butter, top with some smoked fish, and sprinkle with juniper salt.