Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (30ml) finely chopped fresh dill
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon (1.5ml) freshly ground black pepper
  • 1/8 teaspoon (0.7ml) salt, or to taste
  • 12-16 slices of good-quality white bread
  • 4 ounces (115g) thinly sliced smoked salmon
  • 1/2 English cucumber, thinly sliced
  • Fresh dill sprigs, for garnish (optional)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese, heavy cream, chopped dill, lemon juice, salt, and pepper. Beat with an electric mixer (or by hand) until smooth and creamy. Cover and refrigerate for at least 30 minutes.
  2. Using a serrated knife, carefully trim the crusts from all slices of bread.
  3. Spread a generous layer of the dill cream cheese mixture on one side of each slice of bread.
  4. On half of the bread slices, arrange the smoked salmon and cucumber slices evenly.
  5. Top with the remaining bread slices, cream cheese side down. Gently press the sandwiches to ensure the filling adheres. Using a sharp knife, carefully cut each sandwich into either triangles or fingers (rectangles).
  6. Garnish with fresh dill sprigs, if desired. Serve immediately or keep refrigerated until ready to serve.