🍳 Fresh Cucumber Sandwiches with Smoked Salmon

Name: Fresh Cucumber Sandwiches with Smoked Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 Lemon; 250 g Cream cheese (13 % fat); Salt; Pepper; a little Worcestershire sauce; 150 g Smoked salmon; 250 g small salad cucumber (1 small salad cucumber); 2 sprigs Mint; 8 slices Whole wheat sandwich bread

155 kcal · 30 min · 4 servings

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Ingredients

0.5 Lemon
250 g Cream cheese (13 % fat)
Salt
Pepper
a little Worcestershire sauce
150 g Smoked salmon
250 g small salad cucumber (1 small salad cucumber)
2 sprigs Mint
8 slices Whole wheat sandwich bread

Instructions

1. Squeeze the lemon half to extract the juice.
2. Place cream cheese in a bowl.
3. Add 2 teaspoons of lemon juice.
4. Season with salt and pepper to taste.
5. Add a few dashes of Worcestershire sauce.
6. Stir the mixture until smooth and well combined.
7. Dice the smoked salmon into very small cubes.
8. Gently fold the salmon cubes into the cream cheese mixture.
9. Place the bowl in the refrigerator to chill the filling.
10. Wash the cucumber thoroughly under running water.
11. Remove the hard ends of the cucumber.
12. Peel the cucumber completely.
13. Slice the cucumber into thin, long slices.
14. Place the cucumber slices in a separate bowl.
15. Lightly salt the cucumber slices.
16. Let the cucumbers sit for 10 minutes.
17. Drain the accumulated water from the bowl.
18. Wash the mint under running water.
19. Shake the mint dry to remove excess water.
20. Pluck the mint leaves from the stems.
21. Finely chop the mint leaves.
22. Add the chopped mint to the cucumber slices.
23. Take the cream cheese-salmon filling out of the refrigerator.
24. Spread the cream cheese mixture evenly over the bread slices.
25. Place the spread bread slices side by side on the work surface.
26. Top 4 bread slices with the cucumber slices.
27. Place the remaining bread slices on top as lids.
28. Ensure the cream cheese side faces downwards.
29. Press the sandwiches firmly together so they hold.
30. Wrap the sandwiches tightly in plastic wrap.
31. Store them for a maximum of 30 minutes until serving.
32. Unwrap the sandwiches shortly before serving.
33. Cut off the hard crusts from the bread slices.
34. Cut the sandwiches into bite-sized pieces.
35. Secure the pieces with toothpicks.
36. Arrange the sandwiches on a serving plate.

Nutrition per serving

kcal: 155
Protein: 9 g · Fett/Fat: 6 g · Carbs: 13 g