20 mins
+ waiting
![Smoked Salmon and Herb Sandwiches Recipe Smoked Salmon and Herb Sandwiches Recipe](/images/recipe-main-images/Smoked-Salmon-and-Herb-Sandwiches-602.jpg)
Smoked Salmon and Herb Sandwiches
Ingredients for Smoked Salmon and Herb Sandwiches
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
How to Cook Smoked Salmon and Herb Sandwiches
- Peel and crush (mince) the garlic and finely chop the spring onions, the dill and the parsley. Combine these with the butter and beat in a mixer fitted with a paddle attachment (do not whip).
- If you are not able to get ready-sliced bread, cut the bread (using a serrated bread knife) into slices about ¼" (6mm) thick. Spread the herb butter onto all the bread slices then place the smoked salmon on 10 of the slices and top with the other 10 slices.
- Place the sandwiches on a flat plate or baking sheet, wrap with cling film and refrigerate for at least 30 minutes until the butter is cold. Place the sandwiches on a cutting board and, using a serrated bread knife (or very sharp knife), remove the crusts. Cut each sandwich diagonally into four triangles, garnish with a little dill and serve chilled.
![Graham Graham](/images/recipe-author-photos/-9.png)
It will be much easier to make the herb butter if you allow the butter to rest at room temperature for a while before trying to mix in the herbs.
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