Open-Faced Sandwiches With Herbed Cream Cheese And Baby Cucumber - cooking recipe

Ingredients

8 ounces cream cheese, softenened
1 scallion, finely minced
1 tablespoon fresh parsley, finally chopped
1 tablespoon fresh chives, snipped
1 tablespoon fresh dill, finely snipped (extra for garnish)
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
1 pinch table salt
fresh ground black pepper, to taste
crispbread crackers or european rye bread, to serve
baby cucumber, thinly sliced, to serve
optional: smoked salmon and very thinly sliced red onion

Preparation

In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.