Yesterday, I hosted a Christmas brunch based on my half Scandinavian part. Cold smoked salmon was one of the appetizers that I made. It is simple to assemble and the flavors are outstanding. Nothing says Scandinavia like dill and salmon.
Rye Crisp - I used 9 rounds broken into halves
Neufchatel cheese (6-8 ounces) (You can use cream cheese if you prefer.)
Fresh dill, finely chopped (reserve some sprigs for the top garnish)
English cucumber, thinly sliced
Cold smoked salmon (about 3.5 ounces)
Put the Neufchatel cheese into a small bowl. Add the finely chopped dill. Mix until incorporated throughout. Place rye crisps onto a plate. Spread dill and neufchatel cheese mixture onto each crisp. Place finely sliced cucumber on top of the cheese. Place a piece of cold smoked salmon on top. Garnish with a little piece of dill. Keep chilled until serving. (Don't leave it too long in the refrigerator or else the cracker will not stay crisp.) Eat and enjoy.