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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
Method
- 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.
