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Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


Special equipment:
Special equipment: a 2-inch round cookie cutter
  1. In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
  2. 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.
  3. Arrange the sandwiches on a platter and serve.