1 loaf pumpernickel bread
8 oz smoked salmon
½ cup cream cheese
1 bunch fresh dill
If salmon is frozen, submerge in cold water for 20 minutes or place in the refrigerator overnight.
Preheat oven to 400 degrees F.
Slice bread into ¼ inch slices. Then cut slices into 1 by 1½ rectangular pieces. These sizes are guidelines. Try to make them as even as possible.
Place bread on a baking sheet without any overlap. Toast for 5 minutes. Remove, flip bread and return to oven for 2 additional minutes. Depending on the size of your baking sheet, you may need to do this in several batches.
Remove from oven and let cool again avoiding overlap.
Cut salmon into 1 by 1 inch pieces.
Break dill into small, single sprig pieces.
Spread a thin layer of cream cheese on each piece of toast. Avoid going edge to edge to allow people to pick them up without getting cheese on their fingers.
Top each piece of toast with one piece of salmon followed by one dill sprig.
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