Recipe courtesy of Gourmet Magazine

Smoked Salmon and Cucumber Squares

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  • Total: 50 min
  • Prep: 50 min
  • Yield: 16 finger sandwiches
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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


  1. Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core.
  2. Stir together sour cream, horseradish, and salt and pepper, to taste.
  3. 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.
  4. Top salmon with a small amount of cucumber, twirled into a mound.
  5. 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.