Ingredients Jump to Instructions ↓

  1. 1/2 pound unsalted butter, room temperature

  2. 1/4 teaspoon minced garlic

  3. 1 tablespoon minced scallions (white and green parts)

  4. 1 tablespoon minced fresh dill

  5. 1 tablespoon minced fresh flat-leaf parsley

  6. 1 teaspoon freshly squeezed lemon juice

  7. 1 teaspoon kosher salt

  8. 1/4 teaspoon freshly ground black pepper

  9. 1 loaf dense 7-grain or health bread, unsliced

  10. 8 slices smoked salmon

Instructions Jump to Ingredients ↑

  1. 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 lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.) Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 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 crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.


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