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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 48 |
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You'll want to use the best Scottish smoked salmon and salmon roe, available at specialty foods shops, for these pretty nibbles. Ingredients:
10 oz whipped cream cheese |
1 teaspoon finely grated fresh lemon zest |
2 teaspoons fresh lemon juice |
2 tablespoons finely chopped fresh chives |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
6 (6- by 5-inch) oval slices dark pumpernickel sandwich bread (about 1/3 inch thick) |
1/2 lb thinly sliced scottish smoked salmon |
1/4 cup salmon roe (2 oz) |
Directions:
1. Stir together cream cheese, zest, lemon juice, chives, salt, and pepper in a small bowl. Stack bread slices, then trim to form 4 1/4- by 3 1/4-inch rectangles. Arrange rectangles in 1 layer. Spread each with 1 heaping tablespoon cheese mixture and top with a thin layer of smoked salmon (cut to fit with kitchen shears). Make 1 more layer each of cheese and salmon, then top with remaining cheese. Trim edges to make uniform and chill rectangles on a platter until tops are firm, about 1 hour. Cut rectangles into 8 (1 1/2- by 1-inch) pieces, then top each piece with a rounded 1/4 teaspoon roe.
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