Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions

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.


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    This recipe is featured in:

    Everyday Celebrations