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


  • 1 x 210g can red salmon, drained, flaked
  • 100g cream cheese, at room temperature
  • 1 shallot, trimmed, finely chopped
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon finely grated lemon rind
  • 8 slices light rye bread


  1. 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.
  2. Divide the salmon mixture among half the bread. Top with the remaining bread.
  3. Use a serrated knife to trim the crusts from the sandwiches. Cut into fingers to serve.