Smoked Salmon and Cucumber SquaresMelanie Acevedo
Cooks' notes:
ā¢ Cucumber can be julienned 2 hours ahead and chilled, covered. ā¢ 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.
Recipe information
Yield
Makes 16 finger sandwiches
Ingredients
1 English cucumber, peeled
6 tablespoons sour cream
1 1/2 to 2 tablespoons drained bottled horseradish
16 slices pumpernickel cocktail bread
1/4 lb thinly sliced smoked salmon, cut into 1 1/2-inch pieces
Preparation
Step 1
Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core.
Step 2
Stir together sour cream, horseradish, and salt and pepper to taste.
Step 3
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.
Step 4
Top salmon with a small amount of cucumber, twirled into a mound.
