Smoked Salmon And Cucumber Squares Recipe - Cooking Index
Smoked Salmon And Cucumber Squares Recipe - Cooking Index
| 1 | English cucumber - peeled | |
| 6 tablespoons | 90ml | Sour cream |
| 1 1/2 tablespoons | 22ml | Drained bottled horseradish - (to 2) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 16 | Pumpernickel cocktail bread | |
| 1/4 lb | 113g / 4oz | Thinly-sliced smoked salmon - cut 1 1/2" pieces |
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.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9782) - from the TV FOOD NETWORK
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