 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Pair these with either a Pinot Noir or your favorite rosé. Chill the Pinot Noir about 30 minutes before serving; the rosé, about 2 hours. Ingredients:
1/2 (8-ounce) package cream cheese, softened |
1/4 cup sour cream |
1 tablespoon honey |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
1 (4-ounce) package rye or pumpernickel bread slices |
2 (4-ounce) package thinly sliced smoked salmon |
2 medium cucumbers |
1 small purple onion, minced |
freshly ground pepper |
garnish: fresh dill sprigs |
Directions:
1. Combine first 5 ingredients in a bowl; beat at low speed with an electric mixer until smooth.
2. Cut each bread slice in half diagonally. Separate salmon slices and cut into 34 strips. Spread 1/2 teaspoon cream cheese mixture onto each bread triangle. Using a vegetable peeler, cut cucumbers into 34 thin slices. Roll a cucumber slice inside each piece of salmon; place over cream cheese spread on bread triangles. Dollop 1/2 teaspoon cream cheese mixture over salmon. Sprinkle with onion and pepper; garnish, if desired.
|
|