Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese

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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