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Smoked Salmon and Pickled Cucumber Canapes

Smoked Salmon and Pickled Cucumber Canapés

MAKES 8
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1½ teaspoons chopped fresh chives
  • ¼ teaspoon fresh lemon zest
  • 1 pinch fine sea salt
  • 4 slices pumpernickel bread toasted
  • Pickled Cucumber recipe follows
  • 8 3x1-inch slices smoked salmon*
  • Garnish: additional chopped fresh chives

Method
 

  1. In a small bowl, stir together mayonnaise, sour cream, chives, lemon zest, and salt. Cover and refrigerate for up to a day until ready to use.
  2. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices to create 4 (3x2-inch) rectangles. Cut each bread rectangle into 2 (3x1-inch) rectangles.
  3. Spread approximately 1 teaspoon mayonnaise mixture in an even layer onto each bread rectangle. Top each with 4 Pickled Cucumber slices and a smoked salmon slice.
  4. Garnish with additional chives, if desired. Serve immediately.

Notes

*It’s easier to cut the salmon if it’s partially frozen.