Smoked Salmon-And-Chive Sandwiches
Yield
6 servingsPrep
15 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
pumpernickel bread
thin |
* |
| 6 | ounces |
smoked salmon
thinly |
|
| 8 | ounces |
cream cheese
soft |
|
| ¼ | cup |
butter
soft |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
chives
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
pumpernickel bread
thin |
* |
| 173.4 | ml/g |
smoked salmon
thinly |
|
| 231.2 | ml/g |
cream cheese
soft |
|
| 59 | ml |
butter
soft |
|
| 15 | ml |
lemon zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
chives
fresh, finely chopped |
|
Directions
Beat together cream cheese and butter until smooth and light.
Beat in lemon zest and salt and pepper to taste.
Stir in chives.
Lay out 6 slices of the bread.
Carefully spread with half the filling.
Place the salmon, overlapping if necessary, in an even layer over the filling.
Spread with the remaining filling and top with the remaining slices of bread.
Trim off the crusts and cut the sandwiches into quarters.
