Smoked Salmon, Rocket, Lemon and Capers
2 cups cream cheese at room temperature
juice and zest of 1 lemon
2 teaspoon sea salt
1 teaspoon white pepper
1 cup chopped baby capers
1 small Spanish onion, finely diced
1 bunch chives, chopped
11½ ounces.smoked salmon
1 bunch washed rocket
12 slices dark rye bread
Makes 6 sandwiches
In a bowl cream together with an electric or hand beater the cream cheese, lemon zest, juice, sea salt and pepper to a whipped cream consistency. Fold in the capers, onion and chives.
Spread each slice of bread with a generous amount of the cream cheese mixture, distributing evenly, then the smoked salmon and rocket. Sandwich bread together, cut off the crusts and then cut into triangles.
Tip: I like to use dark rye for this recipe, but sourdough is a good alternative.