Edible Monterey Bay

PUMPERNICKEL OPEN-FACED SANDWICHES

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.

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