Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: TBA
Total:
50 min
Active:
50 min
Yield:
16 finger sandwiches
Level:
None

Ingredients

Directions

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.

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.

IDEAS YOU'LL LOVE

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Blinis with Creme Fraiche and Smoked Salmon

Recipe courtesy of Ina Garten

Smoked Salmon Dip

Recipe courtesy of Ina Garten

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Salmon Salad

Recipe courtesy of Ina Garten

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Grilled Salmon with Smashed Cucumber-Date Salad

Recipe courtesy of Geoffrey Zakarian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking