Preparation time is 25minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
6
- 1 Lebanese cucumber, to serve
- 1 small red onion, to serve
- 50grams lumpfish caviar to serve
- 1 lemon, plus extra lemon wedges to serve
- 5 slices dark rye bread, crusts trimmed
- 1/4 cup dill, to serve
- 500grams cream cheese, at room temperature
- 500grams smoked salmon
Nutrition per serving
2370kJ / 565Cal
2370 Kilojoules or 565 Calories
27% of daily energy intake*
Protein
28.8grams
Fat
41.3grams
Carbs
21.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Serve these finger sandwiches as easy-to-prep and easy-to-eat canapés at your next get together.
Method
Step 1 of 4
Grease and line a 10x20cm straight-sided loaf pan with baking paper, leaving sides to overhang.
Step 2 of 4
Process cream cheese, dill, zest and lemon juice in a food processor until well combined. Season.
Step 3 of 4
Line base of pan with one-third of the salmon, overlapping slightly. Spread salmon with one-third of the cream cheese mixture. Repeat with remaining salmon and cream cheese mixture, finishing with the cream cheese mixture. Place toast over cream cheese mixture, trimming to fit. Press down firmly. Cover with plastic wrap and refrigerate for at least 2 hours.
Step 4 of 4
Remove from pan and slice. Arrange on a serving platter. Garnish with caviar, cucumber, onion and extra dill. Serve with lemon wedges.
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