Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese

By Dixie8686

Ingredients

• 5 ounces cream cheese, at room temperature
• 1 1/2 tablespoons chopped fresh chives
• 2 teaspoons prepared cream-style horseradish
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 teaspoons drained capers, coarsely chopped
• Zest of 1 lemon
• 4 slices pumpernickel bread
• 1/2 bunch watercress, stems removed
• 8 ounces thinly sliced smoked salmon
• 6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.

Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.

Arrange the sandwiches on a platter and serve.