12 sl Pumpernickel; thinly sliced
6 oz Smoked salmon; thinly sliced
8 oz Cream cheese; soft
1/4 c Butter; soft
1 tb Lemon zest; grated
Salt and pepper
3 tb Fresh chives; finely chopped
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.
Nick Malgieri - Prodigy guest chefs cookbook
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