Dilled Salmon Cream Cheese Tea Sandwiches
Makes 40 tea sandwiches

8 ounc

es light cream cheese

1 tablespoon chopped fresh dill weed

1 tablespoon chopped scallions

 Few drops of hot pepper sauce

10 slices rye bread

3 ounces thinly sliced smoked salmon

In a small bowl, stir together the cream cheese, dill weed, scallions and hot pepper sauce.

Using a serrated knife, trim the crusts from the slices of bread.  Using a rolling pin, roll to flatten each slice slightly. Spread about 1½ tablespoons of the cream cheese mixture over the entire surface of each slice of bread.  Top with the salmon.

Starting on one side of a slice of bread, roll it up jelly-roll fashion.  Cut the roll crosswise to form 4 rounds.  Repeat with the remaining slices of bread.  Arrange rounds on a serving plate, cover the top with plastic wrap and refrigerate until ready to serve.
 

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