Smoked Salmon and Herb Sandwiches

Serves: to serve 8 - 10

Prep Time: 20 Minutes + waiting

Ready In: 20 mins
+ waiting

Ingredients

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

Directions

  1. 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).
  2. If you are not able to get ready-sliced bread, cut the bread (using a serrated bread knife) into slices about ΒΌ" (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.
  3. 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.