Smoked Salmon Smorrebrod

• 10 large eggs
• 1/4 cup cream cheese, cut into pieces and softened
• Freshly ground white pepper to taste
• 3 tablespoons unsalted butter
• 1/2 stick (1/4 cup) unsalted butter, softened
• 8 slices rye bread
• 2 cups thinly sliced English cucumber
• 3/4 cup finely chopped red bell pepper
• 1pound thinly sliced smoked salmon
• 8 thin lemon slices

1. Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces.
2. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through.
3. Transfer to a plate and cool.
4. Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top.
5. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
6. Squeeze lemon over salmon before eating.

eggs, cream cheese, freshly ground white pepper, unsalted butter, unsalted butter, rye bread, cucumber, red bell pepper, salmon, lemon slices

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-smorrebrod-104397 (may not work)