light cream cheese
scallion, white and light green parts, finely chopped
dark rye bread
3 1/2 ounces
smoked salmon or lox, thinly sliced
Belgium endive, leaves separated, washed, and dried well
- Beat light cream cheese and chopped scallion together in a small bowl with an electric mixer or by hand. Spread the mixture thinly on one side of each slice of bread (all 5 slices).
- Layer the salmon over the cream-cheese mixture on 2 1/2 of the slices (cut one of the slices in half). Then top the salmon evenly with the endive leaves.
- Place the remaining bread slices (including the half-slice) over each sandwich and press down firmly. Wrap well, and keep chilled in refrigerator until ready to serve. Cut the rest of the sandwiches in half before serving.
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