| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 12 sandwiches |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 12 sandwiches |
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons heavy cream
- 1/4 cup chopped fresh dill
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 24 slices mini pumpernickel bread
- 6 slices ( about 4 ounces) smoked salmon, halved
Instructions
- Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
- Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 180 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 40 mg |
| Sodium | 326 mg |
| Serving Size | 1 of 8 servings |
| Calories | 180 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 40 mg |
| Sodium | 326 mg |
Reviews
I have a little of the dill cream cheese mixture (& had bought extra smoke salmon, couldn’t just buy the few ounces the recipe called for 😉 left over and am going to use it on bagels. The flavor of the 2 on the pumpernickel was very good, so I believe it will taste just as good on other breads.