Smoked Salmon and Cucumber Squares

Total Time:
50 min
50 min

16 finger sandwiches

  • 1 English cucumber, peeled
  • 6 tablespoons sour cream
  • 1 1/2 to 2 tablespoons drained bottled horseradish
  • Salt and freshly ground black pepper
  • 16 slices pumpernickel cocktail bread
  • 1/4 pound thinly sliced smoked salmon, cut into 1 1/2-inch 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.

  • 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.

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