Assemble this one in the field or wherever your picnic takes you. A small cutting board is ideal for slicing whole cukes, or slice them ahead of time and carry them in a reusable container.
1 loaf pumpernickel bread, sliced
8 ounces cream cheese
4 ounces smoked fish
1 small cucumber, sliced
1 small bunch fresh dill or arugula
Spread each slice of pumpernickel with approximately 1 ounce of cream cheese. Top each with a few thin slices of cucumber. Evenly distribute chunks of smoked fish among all the sandwiches and top with sprigs of dill. Serves 4–8.
Topping Variations:
Blend chopped, toasted walnuts + honey + dried rose petals into cream cheese and top with berries for a sweeter slant. Top bread instead with avocado + thin slices of lemon + flake salt.
About the author
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
