Cucumber-Salmon Sandwiches With Dill |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another selection to add to your make-ahead brunch menu. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 small cucumber, seeded, peeled, and diced |
2 teaspoons chopped fresh dill |
1 teaspoon fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper (cayenne) |
12 miniature bagels, split (24 miniature rye bread slices may be substituted for bagels) |
6 ounces smoked salmon, thinly sliced |
Directions:
1. Process cream cheese and next 5 ingredients in a food processor until combined, stopping to scrape down sides. Cover cream cheese mixture, and chill 1 hour.
2. Place split bagels on a lightly greased baking sheet.
3. Bake at 350 degrees Fahrenheit for 10 minutes or until bagels (or rye bread slices) are toasted.
4. Spread cucumber mixture on cut side of each bagel half, and top each portion with smoked salmon.
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