Dilled Salmon Cream Cheese Tea Sandwiches Yields: 40 tea sandwiches Ingredients: 8 ounces light cream cheese 1 tablespoon chopped fresh dill weed 1 tablespoon chopped scallions Few drops of hot pepper sauce 10 slices rye bread 3 ounces thinly sliced smoked salmon In a small bowl, stir together the cream cheese, dill weed, scallions and hot pepper sauce. Using a serrated knife, trim the crusts from the slices of bread. Using a rolling pin, roll to flatten each slice slightly. Spread about 1½ tablespoons of the cream cheese mixture over the entire surface of each slice of bread. Top with the salmon. Starting on one side of a slice of bread, roll it up jelly-roll fashion. Cut the roll crosswise to form 4 rounds. Repeat with the remaining slices of bread. Arrange rounds on a serving plate, cover the top with plastic wrap and refrigerate until ready to serve.