Open-Faced Salmon Tea Sandwiches - cooking recipe

Ingredients

1/4 cup sour cream
1 (3 ounce) package cream cheese, softened
2 teaspoons fresh dill weed, chopped
1 teaspoon lemon juice
12 slices rye cocktail bread
1 medium cucumber, cut into 24 thin slices
6 slices smoked salmon, cut crosswise in half
grated lemon peel
fresh dill sprig

Preparation

Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix well. Chill for 1-2 hours.
Spread sour cream mixture evenly onto bread slices.
Top each with 2 slices cucumber and 1 piece salmon.
Garnish with lemon peel and fresh dill.