Salmon & dill sandwiches

Take it easy with these finger sandwiches which can be prepared well before the guests arrive (See notes)

Place the salmon and cream cheese in a bowl. Use a fork to coarsely mash. Add the shallot, dill and lemon rind, and stir until just combined.
Divide the salmon mixture among half the bread. Top with the remaining bread.
Use a serrated knife to trim the crusts from the sandwiches. Cut into fingers to serve.

Source

1 x 210g can red salmon, drained, flaked

100g cream cheese, at room temperature

1 shallot, trimmed, finely chopped

1 tbsp chopped fresh dill

1/4 tsp finely grated lemon rind

8 slices light rye bread

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