Active Time

　　45 min

　　Total Time

　　1 3/4 hr

　　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)

　　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.