Recipe information
Yield
Serves 2
Ingredients
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 teaspoon minced fresh dill
3/4 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
Preparation
Step 1
Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Step 2
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.
