Smoked Salmon And Cucumber Squares

Smoked Salmon And Cucumber Squares
Smoked Salmon And Cucumber Squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    English cucumber peeled

  • 6

    tablespoons sour cream

  • 1 1/2

    tablespoons drained bottled horseradish - (to 2)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 16

    slices pumpernickel cocktail bread

  • 1/4

    pound thinly-sliced smoked salmon cut 1 1/2" pieces

Directions

Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core. Stir together sour cream, horseradish, and salt and pepper, to taste. Divide bread into 4 stacks and cut stacks into 1 1/2-inch squares with a serrated knife, discarding crusts. Spoon 1/2 teaspoon sour cream onto center of each bread square, then top with a folded piece of salmon. Top salmon with a small amount of cucumber, twirled into a mound. This recipe yields 16 finger sandwiches. Cooks' Notes: Cucumber can be julienned 2 hours ahead and chilled, covered. Bread can be topped with cream and salmon 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap. Top with cucumber just before serving.

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