OPEN-FACED SALMON TEA SANDWICHES

OPEN-FACED SALMON TEA SANDWICHES

Try these simple, yet elegant, appetizer sandwiches at your next party.

Preparation time: 20 min

Yield: 1 dozen appetizers

1/4		cup LAND O LAKES® Sour Cream
1		(3-ounce) package cream cheese, softened
2		teaspoons chopped fresh dill weed
1		teaspoon lemon juice
12		cocktail rye bread slices
1		medium cucumber, cut into 24 slices
6		smoked salmon slices, cut crosswise in half
		Grated lemon peel
		Fresh dill sprigs

Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix well.

Spread sour cream mixture evenly onto bread slices. Top each with 2 slices cucumber and 1 piece salmon. Garnish with lemon peel and fresh dill.

MAKE AHEAD: Cream cheese mixture can be made ahead. Cover; refrigerate until ready to assemble sandwiches.

TIP: Score cucumber slices with tines of fork before slicing.

Nutrition Facts (1 appetizer): Calories: 90, Fat: 4.5g, Cholesterol: 15mg, Sodium: 230mg, Carbohydrates: 8g, Dietary Fiber: 1g, Protein: 5g