Smoked Salmon & Cucumber Sandwiches
2 tablespoons of unsalted butter, room temperature, (1/4 stick)
1 teaspoon of minced fresh dill
3/4 teaspoon of Dijon mustard
3 slices of thin Danish pumpernickel
12 Thin slices English hothouse cucumber
3 ounces of sliced smoked salmon or lox
Freshly ground pepper
Fresh dill sprigs
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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