225 g (1/2 lb) salmon, minced
30 ml (2 tbsp.) maple sugar
30 ml (2 tbsp.) sea salt
Juice and zest of one lemon
125 ml (1/2 cup) cream cheese
10 ml (2 tsp.) fresh dill, chopped
1 green onion, chopped
Black pepper, to taste
18 thin square slices of rye bread, toasted
1 cucumber, minced
12 slices of fried bacon

Place salmon in a dish, sprinkle with maple sugar, salt and set aside. In a bowl, combine lemon juice and zest, cheese, dill, green onion and pepper. Take one slice of bread, spread it with this mixture as well as some of the salmon. Repeat with a second slice, then add cucumber and bacon. Top with a third slice. Hold together with a toothpick and cut into four pieces. Make another 5 mini sandwiches and serve.