Open-Faced Smoked Salmon Sandwiches

Shopping list

• 4 piece rye bread — slices

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• 20 g butter — softened

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• 60 g cream cheese

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• 120 g smoked salmon — sliced

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• 0.5 piece cucumber — ribboned with a peeler

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• 1 tbsp fresh dill — chopped

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• 4 piece lemon wedges — to serve

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Step by step

1. 1

   Lightly butter each slice of rye bread.

2. 2

   Spread a thin layer of cream cheese over the butter.

3. 3

   Lay the smoked salmon slices neatly on top, folding them over for height.

4. 4

   Arrange cucumber ribbons and scatter chopped dill over the salmon.

5. 5

   Serve open-faced with lemon wedges on the side.