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Tomato and Dill Sandwiches with Smoked Salmon-Caper Spread

From Picnics by Barbara Scott-Goodman

Makes 6 full-sized sandwiches or 18 tea sandwiches

This delectable smoked salmon-caper spread is fabulous on slices of rye or pumpernickel bread, and it can be prepared several hours ahead of time. For a more elegant picnic, slice into little tea sandwiches.

Two 8-ounce packages cream cheese, at room temperature
1/2 cup chopped fresh parsley
4 tablespoons fresh lemon juice
2 tablespoons heavy whipping cream
2 tablespoon capers, drained
1/2 pound smoked salmon
12 slices pumpernickel or rye bread
2 large ripe tomatoes, thinly sliced
Dill sprigs

1. Put the cream cheese, parsley, lemon juice, heavy cream, capers, and 6 ounces of the salmon in the bowl of a food processor fitted with the steel blade and process until smooth, stopping the machine once during processing to scrape down the sides of the work bowl. Add the remaining salmon and mix briefly until just incorporated. Cover and refrigerate.

2. To assemble the sandwiches, generously spread 6 slices of the bread with the smoked salmon mixture. Top with tomato slices and dill sprigs and slice in half. If you are making tea sandwiches, instead of cutting the sandwiches in half, cut them into 1 1/2-by-3-inch rectangles.