Irish Smoked Salmon and Cream Cheese Sandwiches

Shopping list

• 8 piece gluten-free white or brown bread — check label; fresh and soft

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• 120 g full-fat cream cheese — softened

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• 1 piece lemon — zest and a squeeze of juice

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• 2 tbsp fresh dill — finely chopped

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• 150 g smoked salmon — thinly sliced

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• 1 pinch black pepper — freshly ground

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• 0.5 piece cucumber — thinly sliced (optional)

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Step by step

1. 1

   In a small bowl, mix the cream cheese with the lemon zest, a squeeze of lemon juice, chopped dill and a pinch of black pepper until smooth.

2. 2

   Lay out the slices of gluten-free bread. Spread each slice evenly with the cream cheese mixture.

3. 3

   Layer the smoked salmon over 4 of the slices, followed by thin cucumber slices if using.

4. 4

   Top with the remaining bread slices, cream-cheese side down, and press gently.

5. 5

   Trim the crusts if desired, then cut each sandwich into halves or quarters.

6. 6

   Serve immediately, or wrap in cling film and refrigerate for up to 2 hours before serving.