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
Directions
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.
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By luvs2pardy
Las Vegas, NV
on March 23, 2010
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I have a little of the dill cream cheese mixture (& had bought extra smoke salmon, couldn't just buy the few ounces the recipe called for ; left over and am going to use it on bagels. The flavor of the 2 on the pumpernickel was very good, so I believe it will taste just as good on other breads.
Read all 1 reviews