1. Blend the prunes and butter to a coarse paste.

2. Add the dill and mix well.

3. Butter the bread with the prune and dill butter on one side only.

4. Assemble the sandwich as follows: butter side up,cheese, smoked salmon, more cheese, more salmon, buttered bread side down.

5. Press the sandwiches down to make them compact.

6. Place under a moderate grill and toast gently on both sides, or fry them in butter on both sides until crisp.

7. Slice into quarters or in small squares and serve.

Perfect to serve with pre-dinner drinks.


Copyright, Paul Gayler