12 sl thinly sliced pumpernickel
6 oz thinly sliced smoked salmon
8 oz cream cheese; soft
1/4 c butter; soft
1 tb grated lemon zest
Salt and pepper
3 tb fresh chives, finely chopped
Beat cream cheese and butter together until smooth and light. Beat in lemon zest, salt and pepper to taste. Stir in chives. Lay out 6 slices of the bread. Carefully spread with half the filling. Place the salmon, overlapping if necessary, in an even layer over the filling. Spread with the remaining filling and top with the remaining slices of bread. Trim off the crusts and cut the sandwiches into quarters.