Ingredients
250g tub creme fraiche or sour cream
2 eschalots, finely chopped
zest of 1 lemon, finely grated
1 tablespoon lemon juice
1 tbs dill, finely chopped
12 slices white bread
400g smoked salmon slices
1 telegraph cucumber, sliced into ribbons
Celery cress to garnish, optional
Method
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In a bowl, combine creme fraiche, eschalot, zest, juice and dill. Mix well, season to taste.
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Place half bread slices on a board. Spread evenly with creme fraiche mixture. Top with salmon and cucumber slices. Sandwich together with remaining bread.
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Trim crusts from sandwiches. Cut each into 3 fingers. Arrange on platter. Cover and chill until ready to serve. Scatter with cress, to serve.
Chicken finger sandwiches
For those looking to switch up the filling, here's how to make an easy chicken sandwich filling.
Combine ½ shredded barbecued chicken with ½ cup sour cream, ¼ cup egg mayonnaise, 1 finely chopped celery stalk and finely chopped green onions. Season to taste.
You might also like to make this chocolate celebration cake
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