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
- 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.
- Spread each slice of bread with the cream cheese mixture.
- 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.
- 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.