Smoked salmon and cucumber sandwiches
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter; room temperature |
| ; (1/4 stick) | ||
| 1 | teaspoon | Minced fresh dill |
| ¾ | teaspoon | Dijon mustard |
| 3 | slices | Thin Danish pumpernickel bread |
| 12 | Thin slices English hothouse cucumber | |
| 3 | ounces | Sliced smoked salmon or lox |
| Freshly ground pepper | ||
| Fresh dill sprigs | ||
Directions
Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Spread bread with butter mixture. Cover with cucumber slices, then salmon.
Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve.
Serves 2.
Bon Appetit February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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