Serves:
Ingredients:
1 pound unsalted butter, room temperature
1 large garlic clove ~ minced 3 tablespoons minced scallions (white and green parts)
3 tablespoons minced fresh dill
3 tablespoons minced fresh flat-leaf parsley
Zest of one lemon
Juice of one large lemon
Sea salt and freshly ground black pepper to taste
Sandwiches:
20 slices 7-grain or dense health bread (see recipe note below)
Smoked salmon ~ thinly sliced
Directions:
For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
For the sandwiches, have the store slice the bread into 1/4-inch-thick slices.
Lay out 20 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 10 of the slices, to fit the bread. Top with
the other 10 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very
cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half on a diagonal and then
cut each half diagonally again to make a total of 40 small triangles.
Serve chilled.
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