Herbed Butter and Smoked Salmon Sandwiches

• 8 tablespoons butter 1 stick, softened
• 1 1/2 tablespoons finely chopped fresh dill
• 1 1/2 tablespoons finely chopped fresh mint or parsley
• 1 tablespoon chopped capers
• Finely grated zest of 1 lemon
• 8 slices whole-wheat or white Pullman loaf
• 6 ounces thinly sliced smoked salmon
• 4 radishes, trimmed and thinly sliced
• Lemon juice, for drizzling
• Coarse sea salt, for sprinkling

1. In a medium bowl, fold together the butter, herbs, capers and lemon zest.
2. Spread the butter onto each slice of bread.
3. Top half of the slices with salmon, followed by an even layer of sliced radishes.
4. Drizzle lemon juice over radishes and sprinkle lightly with salt.
5. Form into sandwiches with remaining bread slices.
6. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters.
7. Serve immediately or cover with a tea towel until ready to serve.

butter, dill, fresh mint, capers, lemon, salmon, radishes, lemon juice, salt

Taken from cooking.nytimes.com/recipes/1013454 (may not work)