8 ounces cream cheese, softened
1 tablespoon parsley
2 teaspoons horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 cloves minced garlic
3 ounces smoked salmon
20 to 24 slices good quality onion dill or rye bread
Process cheese, parsley, horseradish, lemon juice, Worcestershire and garlic until smooth. Chop salmon into small pieces. Stir salmon into cheese mixture. Chill.
Trim off bread crusts. Spread salmon filling on half of slices. Top each with a slice of bread, until all are paired. Slice each sandwich on the diagonal to yield 4 triangles.
Yield: 80-96 sandwiches
Source: Chef Alyssa Kruse-Gee, Vintage Teas
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