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Open Face Sandwich of the Season Smoked Salmon & Cucumber Ingredients: 2 tablespoons (1/4 stick) BUTTER at room temperature 1 teaspoon minced FRESH DILL 3/4 teaspoon DIJON MUSTARD 3 ounces sliced SMOKED SALMON 12 thin slices CUCUMBER (English is best---less seeds) 3 slices DARK RYE or PUMPERNICKEL Fresh ground PEPPER Fresh DILL sprigs Mix the first three ingredients together in a small bowl, then cover and refrigerate. This can be prepared a day ahead. Spread the bread with the butter mixture (hopefully you let it soften up a bit.) Top with the cucumber slices, then the salmon. Grind some pepper on top and cut each slice into 2 or 4 triangles. Top each with a dill sprig (a dollop of sour cream doesn't hurt either) and ENJOY.