Smoked salmon and cucumber sandwiches

• 2 tablespoons (1/4 stick) unsalted butter, room temperature
• 1 teaspoon minced fresh dill
• 3/4 teaspoon Dijon mustard
• 3 slices thin Danish pumpernickel bread
• 12 tin slices English hothouse cucumber
• 3 ounces sliced smoked salmon or lox
• Freshly ground pepper
• Fresh dill sprigs

Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover
and refrigerate. Bring to room temperature before using.)

Spread bread with butter mixture.

Cover with cucumber slices, then salmon.

Sprinkle with pepper.

Cut each sandwich into 4 triangles.

Top each with dill sprig and serve.
 
 
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