Toasted pumpernickel bread is the foundation for an open-face savory that boasts the bright notes and texture of quickly pickled cucumber along with the richness of smoked salmon. Pictured with our Brown Butter–Sage Kugel.
Smoked Salmon & Pickled Cucumber Canapés
Serves: 8
Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 1⁄2 teaspoons chopped fresh chives
- 1⁄4 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
Instructions
- 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.
- 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.
- 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.
- Garnish with additional chives, if desired. Serve immediately.
Notes
*It’s easier to cut the salmon if it’s partially frozen.
Pickled Cucumber
Serves: approximately 1⁄4 cup
Ingredients
- 16 thin slices* English cucumber, halved
- 1 tablespoon distilled white vinegar
- 1 1⁄2 teaspoons granulated sugar
- 1⁄2 teaspoon vegetable oil
- 1 dash fine sea salt
Instructions
- In a medium bowl, toss together cucumber, vinegar, sugar, oil, and salt. Cover and let stand for at least 1 hour or refrigerate for up to 3 days.
Notes
*We used a mandoline on the lowest setting.
