SMOKED SALMON, HORSERADISH SOUR CREAM, AND CUCUMBER LAVASH SANDWICHES

Smoked Salmon, Horseradish Sour Cream, and Cucumber Lavash Sandwiches image

Yield Makes 4 small sandwiches

Number Of Ingredients 11

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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
*available at Middle Eastern markets,specialty foods shops, and some supermarkets

Steps:

Halve and seed cucumber. Cut cucumber into sixteen 5-by 1/4-inch-thick sticks. Halve onion lengthwise and cut crosswise into thin slices.
In a small bowl stir together sour cream, capers, horseradish, and salt and pepper to taste.
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.
Garnish sandwiches with watercress and chives.