Active time: 30 min Start to finish: 30 min

Makes 16 finger sandwiches.

INGREDIENTS

  • 1english cucumber, peeled
  • 6tablespoons sour cream
  • 1 1/2to 2 tablespoons drained bottled horseradish
  • 16slices pumpernickelcocktail bread
  • 1/4lb thinly sliced smoked salmon, cut into 1 1/2-inch pieces

    DIRECTIONS

    Halve cucumber crosswise and thinly julienne lengthwise, preferably witha 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, thentop 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.