Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese

Name: Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons drained capers, coarsely chopped; 142 grams cream cheese, at room temperature; 2 Tbsps chopped fresh chives; 6 fresh chives, cut into twenty-four 1-inch pieces, for garnish; 2 teaspoons prepared cream-style horseradish; 0 teaspoons kosher salt; 1 Zest of lemon; 4 slices pumpernickel bread; 227 grams thinly sliced smoked salmon; 1 bunches watercress, stems removed

If $2.03 per serving falls in your budget, Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese might be From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Watch how to make this recipe.

Special equipment: Special equipment: a 2-inch round cookie cutter

Ingredients you will need

Equipment you will use

Cookie Cutter

In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.

Ingredients you will need

Cream Cheese

Horseradish

Lemon Zest

Capers

Chives

Pepper

Salt

Equipment you will use

Bowl

Arrange 4 bread slices on work surface.

Ingredients you will need

Bread

Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover.

Ingredients you will need

Cream Cheese

Spread

Bread

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.

Ingredients you will need

Smoked Salmon

Watercress

Bread

Equipment you will use

Cookie Cutter

Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.

Ingredients you will need

Cream Cheese

Chives

Arrange the sandwiches on a platter and serve.

Equipment

Cookie Cutter

Bowl

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

drained capers, coarsely chopped 142grams

cream cheese, at room temperature 2Tbsps

chopped fresh chives 6

fresh chives, cut into twenty-four 1-inch pieces, for garnish 2teaspoons

prepared cream-style horseradish 0teaspoons

kosher salt 1

Zest of lemon 4slices

pumpernickel bread 227grams

thinly sliced smoked salmon 1bunches

watercress, stems removed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.