| 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
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