1/2 teaspoon finely grated lemon zest
1-2 teaspoons fresh lemon juice
1 teaspoon chopped fresh dill, or 1/4 teaspoon dried
2 teaspoons minced red onion
2 teaspoons small capers
1 Tablespoon coarse-grained mustard
1 teaspoon honey
4 medium slices pumpernickel bread
3 ounces smoked salmon
1 small pickling cucumber, peeled, seeded and sliced 1/4" thick
a few thin slices red onion
4 slices tomato (optional)
- Combine cream cheese, zest, enough lemon juice to make an easily spreadable consistency, and dill in a food processor; process until smooth. Spoon into a bowl; stir in onion and capers. In a separate bowl, mix together mustard and honey.
- Divide cream cheese mixture evenly and spread on the 4 bread slices; top two of them with with half the salmon and half the cucumber, onion slices and tomato; drizzle with honey-mustard mixture, and top with remaining bread slices. Press gently on top to adhere the fillings to the bread. Cut sandwiches in half diagonally.
- Serve immediately, or store in small zip-top bags in refrigerator for up to 24 hours.