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Smoked Salmon and Cucumber Sandwiches
2 Tbsp. unsalted butter, room temperature
1 tsp. minced fresh dill
3/4 tsp. Dijon mustard
3 slices thin pumpernickel bread |
12 thin slices English hothouse cucumber
3 oz. 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
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