Smoked Salmon, Horseradish Sour Cream, and Cucumber Lavash Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 english cucumber |
1 small red onion |
1/2 cup sour cream |
1 1/2 tablespoons chopped drained capers |
2 teaspoons drained bottled horseradish |
a 16- to18-inch round, very thin, pliable lavash* such as damascus mountain shepherd bread |
6 thin slices smoked salmon (about 6 ounces total) |
16 fresh chives |
1 cup watercress sprigs |
garnish: watercress sprigs and fresh chives |
Directions:
1. Halve and seed cucumber. Cut cucumber into sixteen 5-by 1/4-inch-thick sticks. Halve onion lengthwise and cut crosswise into thin slices.
2. In a small bowl stir together sour cream, capers, horseradish, and salt and pepper to taste.
3. Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon sour cream mixture, leaving a 1/2-inch border all around. On each quarter arrange about 1 1/2 slices salmon in one layer over sour cream mixture and spread 1 tablespoon sour cream mixture evenly over salmon. On each quarter arrange 4 cucumber sticks, about 3 onion slices, 4 chives, and one fourth watercress parallel to 1 cut edge and season with salt and pepper. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
4. Garnish sandwiches with watercress and chives.
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