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
  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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-salmon-pickled-cucumber-canapes/