OpenFaced Salmon Tea Sandwiches
1/4 cup sour cream
1 package (3-oz.) cream cheese, softened
2 teaspoons chopped fresh dill weed
1 teaspoon lemon juice
12 cocktail rye bread slices
1 medium cucumber, cut into 24 slices
6 smoked salmon slices, cut crosswise in half
Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix
well. Spread sour cream mixture evenly onto bread slices. Top each with 2 slices
cucumber and 1 piece salmon. Garnish with lemon peel and fresh dill. Serving
Size: 12.