Smoked Salmon And Cucumber Squares

By á-174942

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

Details

Servings 16

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.