Makes: 12 finger sandwiches

Cream Cheese Filling:
375g Philadelphia cream cheese, softened
zest of 1 lemon
juice ½ lemon
3 tsp capers
2 tsp finely chopped chives
freshly ground black pepper and salt, to taste

8 slices white bread
4 slices wholemeal bread
200g pkt smoked salmon, Double Smoked & Sliced,
1 punnet micro chard herbs


  1. Prepare cream cheese filling; place all ingredients together in a bowl and mix until smooth. Check seasoning and adjust with extra lemon juice and pepper and salt to taste if necessary.
  2. Spread each slice of bread with the cream cheese mixture.
  3. With the cream cheese facing up on each slice, layer 3 slices of bread; starting with a slice of white bread then top it with the wholemeal and finishing with a slice of whilte bread. Top each sandwich with slices of smoked salmon to completely cover.
  4. Trim the crusts away from each sandwich then slice into 3 fingers. Arrange fingers on a serving plate and garnish with a sprinkle of mico herbs. Cover with plastic wrap and refrigerate until ready to serve.
Smoked Salmon Finger Sandwiches