Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon freshly squeezed lemon juice
Grated zest of 1 lemon
6 tablespoons capers
1/4 teaspoon coarse salt
24 thin slices black or pumpernickel bread
14 ounces smoked salmon, thinly sliced
1 large bunch fresh dill, cleaned and trimmed, tough stems removed
Preparation
In the bowl of a food processor fitted with the metal blade, combine butter, lemon juice, zest, capers, and salt. Pulse until combined and most of the capers are broken up, about 15 seconds.
Spread a thin layer of caper butter on two slices of bread. Cover one slice with a layer each of salmon and dill sprigs, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp papers towel until ready to serve.
