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Tea: Dilled Salmon Cream Cheese Tea Sandwiches

Source of Recipe

Joyce S.


List of Ingredients

8 ounces light cream cheese
1 tablespoon chopped fresh dill weed
1 tablespoon chopped scallions
Few drops of hot pepper sauce
10 slices rye bread
3 ounces thinly sliced smoked salmon



Recipe

In a small bowl, stir together the cream cheese, dill weed, scallions and hot pepper sauce.

Using a serrated knife, trim the crusts from the slices of bread. Using a rolling pin, roll to flatten each slice slightly. Spread about 1½ tablespoons of the cream cheese mixture over the entire surface of each slice of bread.

Top with the salmon.

Starting on one side of a slice of bread, roll it up jelly-roll fashion. Cut the roll crosswise to form 4 rounds. Repeat with the remaining slices of bread. Arrange rounds on a serving plate, cover the top with plastic wrap and refrigerate until ready to serve.

YIELD: 40 Tea Sandwiches