Pair these upscale open-faced sandwiches with Pinot Noir. It complements salmon well.

Recipe by Oxmoor House January 2000

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a bowl; beat at low speed of an electric mixer until thoroughly blended. Cut each bread slice diagonally in half. Separate salmon into very thin slices (smoked salmon should separate naturally into slivers). Cut salmon into 48 pieces.

    Advertisement
  • Spread 1/2 teaspoon cream cheese mixture onto each piece of bread. Roll a cucumber slice inside each salmon piece; place over cream cheese spread on bread. Dollop 1/2 teaspoon cream cheese mixture over salmon. Sprinkle with onion and pepper; garnish, if desired.

Source

Christmas with Southern Living 2000

Advertisement