Knäckebröd Cucumber Salmon Crispbread

What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.

KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD

Ingredients:

4-6 slices Knäckebröd sourdough crispbread

8 ounces Neufchâtel cheese, softened

1 tablespoon Italian herb seasoning mix

2 mini seedless cucumbers, sliced

4 ounces Wild Alaskan applewood smoked salmon

Sprig of dill weed

Fresh chives

Instructions:

Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.

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