Grilled Smoked Salmon Sandwiches

Suggested wine: Alsatian pinot gris; Champagne; domestic sparkling wine

There is nothing more playful than serving your guests miniature grilled sandwiches as an hors d’oeuvre—especially when they are filled with luscious smoked salmon and a dill-and - lemon-infused cream cheese. A snap to make, the sandwiches can be assembled ahead of time, ready to grill. They are best served hot: crisp, creamy, and salmon-packed.

MAKES 16 WEDGES; SERVES 8 AS AN APPETIZER

• 3 ounces cream cheese, at room temperature
• 1 tablespoon crème fraîche or sour cream
• 2 teaspoons chopped fresh dill
• 1 teaspoon grated lemon zest
• ⅛ teaspoon freshly ground pepper
• ⅛ teaspoon kosher or sea salt
• 8 slices firm white bread, preferably Pepperidge Farm or Oroweat, crusts removed
• 5 ounces thinly sliced smoked salmon (lox)
• 4 tablespoons (½ stick) unsalted butter, at room temperature

In a small bowl, mix together the cream cheese, crème fraîche or sour cream, dill, lemon zest, pepper, and salt.

Arrange 4 bread slices on a work surface. Spread each bread slice with 1 heaping tablespoon of the cheese mixture. Divide the salmon among the 4 bread slices, placing it on top of the cheese mixture. Top each with a slice of the remaining bread. Using half of the butter, spread the top side of each sandwich with butter.

Heat a griddle or a large sauté pan, preferably nonstick, over medium-high heat. Add as many sandwiches as will fit the pan without crowding, buttered side down, and cook until browned on the bottom, 2 to 3 minutes. While the sandwiches are cooking on the first side, spread the remaining butter over the top of the bread. Turn the sandwiches over. Cook until nicely brown on the second side, 2 to 3 minutes. Transfer to a cutting board.

Using a serrated knife, cut each sandwich in half on the diagonal, then each half on the diagonal again to form 4 triangles. Arrange on a warmed plate and serve immediately. (The sandwiches can be assembled up to 2 hours in advance; cover and refrigerate until ready to grill.)