- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 teaspoon minced fresh dill
- 3/4 teaspoon Dijon mustard
- 3 slices thin Danish pumpernickel bread
- 12 thin slices English hothouse cucumber
- 3 ounces sliced smoked salmon or lox
- Freshly ground pepper
- Fresh dill sprigs
- Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Spread bread with butter mixture. Cover with cucumber slices, then salmon. Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve.