Smoked salmon finger sandwiches

These elegant little sandwiches add an instant touch of class to any party spread yet only take a matter of minutes to make

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the soft cheese, horseradish and lemon juice together and season. Stir through the hot smoked salmon flakes and the capers, trying not to break up the salmon too much.

Step 2

Butter the bread. Top three of the slices with some of the salmon mixture, then top each with another slice of bread. Divide the remaining mixture across the three sandwiches and top with the remaining slices of bread. Top the sandwiches with thin slivers of smoked salmon, trimming to fit, until the tops are completely covered. Remove the crusts and cut each stack into fingers; slice in half widthways then cut each half into three. Serve garnished with sprigs of dill and lemon zest.

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