Smoked Salmon and Herb Sandwiches

Serves: to serve 8 - 10

Prep Time: 20 Minutes + waiting

Ready In: 20 mins
+ waiting

20 thin slices - wholemeal or wholewheat bread

1 lb - smoked salmon (sliced)

FOR THE HERB BUTTER

8 oz - butter

1 clove - garlic

3 - spring onions (a.k.a. scallions or salad onions)

5 tablespoons - fresh dill

Peel and crush (mince) the garlic and finely chop the spring onions, the dill and the parsley. Combine these with the butter and beat in a mixer fitted with a paddle attachment (do not whip).
If you are not able to get ready-sliced bread, cut the bread (using a serrated bread knife) into slices about ¼" (6mm) thick. Spread the herb butter onto all the bread slices then place the smoked salmon on 10 of the slices and top with the other 10 slices.
Place the sandwiches on a flat plate or baking sheet, wrap with cling film and refrigerate for at least 30 minutes until the butter is cold. Place the sandwiches on a cutting board and, using a serrated bread knife (or very sharp knife), remove the crusts. Cut each sandwich diagonally into four triangles, garnish with a little dill and serve chilled.