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Smoked salmon finger sandwiches

 
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Smoked salmon finger sandwiches

Cuisine type: Traditional
Cooking time: Less than 15 minutes
Course: Finger food
Favourite flavours: Sandwich

Smoked salmon finger sandwiches
INGREDIENTS

50g softened butter
16 slices wholemeal bread
¼ cup (75g) lemon and dill mayonnaise
1 thinly sliced large avocado
200g smoked salmon slices
1 tablespoon coarsely chopped dill
1 thinly sliced Lebanese cucumber
salt and pepper

NOTE: This recipe makes 24 sandwiches and can be made 8 hours ahead. When preparing ahead, keep sandwiches moist by sprinkling with shredded iceberg lettuce before wrapping tightly in plastic. Remove lettuce before serving.
METHOD

Spread butter thinly over one side of slices of wholemeal bread, then spread with mayonnaise. Arrange avocado over half the bread slices, top with smoked salmon slices, dill and cucumber and sprinkle with salt and pepper. Top with remaining bread slices. Cut crusts off each sandwich; cut into 3 fingers. Cover tightly with plastic wrap until ready to serve.

Not suitable to freeze.

Photography by Brett Stevens.
 
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