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Smoked Salmon and Cream Cheese Sandwiches

(for about 12 Sandwiches)

1 Brown Sliced pan
250g (8oz.) Sliced Smoked Salmon
110g (4 oz.) Softened butter
220g (8 oz.) Cream Cheese
2 Tablespoons Crème Fraiche
2 teaspoons horseradish sauce
Juice of ½ lemon
Freshly ground Black Pepper
1 Cucumber.

Mix together well the cream Cheese, Crème Fraiche, Horseradish, lemon juice and pepper.

Slice down through the smoked salmon slices to make little julienne slivers of fish.
Slice the Cucumber thinly.

Butter each slice lightly with the butter.

Spread the cream cheese mixture on half of the bread slices.
Sprinkle a little of the smoked salmon on this and top with the slices of cucumber.
Put on the second slice of bread.



July 28, 2009 02:17 PM | 0 Comments
  Martin Dwyer
Consultant Chef