Salmon & dill sandwiches

title="Salmon & dill sandwiches"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-dill-sandwiches.jpg" srcset="https://img.taste.com.au/-k1HcFmm/w720-h480-cfill-q80/taste/2016/11/salmon-dill-sandwiches-70885-1.jpeg 720w, https://img.taste.com.au/qMP5a-c2/w643-h428-cfill-q90/taste/2016/11/salmon-dill-sandwiches-70885-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & dill sandwiches"
/>

(1) Rate it

• 0:20 Prep


• 
  10 Servings


• Capable cooks

Take it easy with these finger sandwiches which can be prepared well before the guests arrive (See notes)

Featured in
Fish recipes, Low fat

Ingredients

• 1 x 210g can red salmon, drained, flaked


• 100g cream cheese, at room temperature


• 1 shallot, trimmed, finely chopped


• 1 tablespoon chopped fresh dill


• 1/4 teaspoon finely grated lemon rind


• 8 slices light rye bread

Method

• 
  
  
  Step 1
  
  
  
  
  Place the salmon and cream cheese in a bowl. Use a fork to coarsely mash. Add the shallot, dill and lemon rind, and stir until just combined.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Divide the salmon mixture among half the bread. Top with the remaining bread.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Use a serrated knife to trim the crusts from the sandwiches. Cut into fingers to serve.
  
  
  

Nutrition

• 400 kj

  Energy




• 2.5g

  Fat Total




• 1g

  Saturated Fat




• 1g

  Fibre




• 6g

  Protein







• 12g

  Carbs (total)

All nutrition values are per serve

Notes

Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Cover the salmon mixture and store in the fridge. Continue from step 2 up to 4 hours ahead. Store the sandwiches in an airtight container in the fridge.

Budget tip: To save money, replace the salmon with canned tuna.

• Author: Kathy Knudsen


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au