| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Danish | February 19, Gourmet/bon | 1 | servings | |
INGREDIENTS
| 2 | tb | Unsalted butter; room temperature |
| ; (1/4 stick) | ||
| 1 | ts | Minced fresh dill |
| 3/4 | ts | Dijon mustard |
| 3 | sl | Thin Danish pumpernickel bread |
| 12 | Thin slices English hothouse cucumber | |
| 3 | oz | Sliced smoked salmon or lox |
| Freshly ground pepper | ||
| Fresh dill sprigs |
INSTRUCTIONS
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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