- 16
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
Preparation
Step 1
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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