A delightful twist on the classic tea sandwich, perfect for brunch or a light snack.
Combine the cream cheese, sour cream, dill weed, and lemon juice in a mixing bowl until smooth.
Ensure the cream cheese is softened for easier mixing.
Chill the spread in the refrigerator for 1 hour to let the flavors meld.
Cover the bowl with plastic wrap to prevent drying out.
Spread the chilled mixture evenly onto the bread slices.
Use a butter knife for a smooth application.
Top each bread slice with cucumber slices and smoked salmon.
Arrange the toppings neatly for an appealing presentation.
Garnish each sandwich with a zest of lemon peel and a sprig of dill.
Use a zester for fine lemon peel shavings.
Serve the sandwiches on a platter and enjoy.
Arrange the sandwiches attractively on the platter for a delightful presentation.
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