OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE

Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Steps:

In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
Arrange the sandwiches on a platter and serve.