Smoked Salmon Sandwiches | Tricia Foley

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Smoked Salmon Sandwiches ingredients

Makes 12 to 14 tea sandwiches

3/4 cup unsalted butter (1 1/2 sticks), softened
1/4 cup fresh dill, chopped
2 tsp lemon juice
Salt
Pepper
1 (1-LB) loaf pumpernickel bread, unsliced
6-ozs smoked salmon, sliced thin

Smoked Salmon Sandwiches Directions

In a small bowl, combine butter, dill and lemon juice. Season with salt and pepper to taste; set aside.

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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