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1. Add butter, chopped parsley, chopped dill, lemon zest, and pepper to blender.
2. Puree until smooth.
3. Spread 2/3 butter mixture on 16 slices bread. Top with salmon.
4. Place 8 slices topped with salmon on bread slices topped with salmon to create double decker sandwiches.
5. Top with remaining 8 bread slices.
6. Cut sandwiches in half diagonally.
7. Garnish with dollop of reaming butter mixture. Garnish with dill sprigs.
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