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- Place the cream cheese in a bowl and add the lemon juice, snipped chives and plenty of black pepper.
- Peel the cucumber into ribbons using a vegetable peeler, discarding the centre.
- Generously spread the bread with the cream cheese mixture, then top with slices of salmon and the cucumber.
- Top with the lemon zest and some fresh dill. Serve with some extra lemon wedges for squeezing over, if desired.
Per Serving: 349kcals, 19.4g fat (11.3g saturated), 30.8g carbs (1.9g sugars), 14.6g protein, 1.3g fibre, 0.604g sodium
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