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Categories:Viewed: 63 - Published at: 8 years ago
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons heavy cream
- 1/4 cup chopped fresh dill
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 24 slices mini pumpernickel bread
- 6 slices ( about 4 ounces) smoked salmon, halved
Method
- Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth.
- Fold in the dill, lemon zest, salt and pepper until evenly combined.
- Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice.
- Put a slice of smoked salmon on 12 of the pumpernickel slices.
- Top each sandwich with remaining bread.
- Arrange on a serving platter and serve immediately.
