Smoked Salmon Sandwiches ingredients
Makes 12 to 14 tea sandwiches3/4 cup unsalted butter (1 1/2 sticks), softened
1/4 cup fresh dill, chopped
2 tsp lemon juice
1 (1-LB) loaf pumpernickel bread, unsliced
6-ozs smoked salmon, sliced thin
Smoked Salmon Sandwiches Directions
Using a serrated knife, remove crusts from bread. Cut bread lengthwise into 1/4-inch-thick slices; you need 8 long slices for the sandwiches.
Spread one side of a pumpernickel slice with the dill butter; cover with smoked salmon. Spread dill butter on each side of another pumpernickel slice; place on top of salmon. Add another layer of salmon; top with a slice of bread buttered on one side.
Repeat process to make another sandwich.
Wrap both sandwiches in plastic wrap; place on a baking sheet. Cover with another baking sheet and weigh down with heavy cans or books. Refrigerate overnight.
Unwrap the sandwiches; trim any uneven edges. Cut each sandwich cross-wise into 1-inch wide strips; cover and refrigerate until 15 minutes before serving.
Author Tricia Foley's Smoked Salmon Sandwiches recipe was published in "Tea and Trimmings" Mary Emmerling's Country Christmas Spirit (November / December 1994), 82 - 84.
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