Ingredients

Makes 16 finger sandwiches

　　1 English cucumber, peeled

　　6 tablespoons sour cream

　　1 1/2 to 2 tablespoons drained bottled horseradish

　　16 slices pumpernickel cocktail bread

　　1/4 lb thinly sliced smoked salmon, cut into 1 1/2-inch pieces

　　

Step 1

Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core.

　　

Step 2

Stir together sour cream, horseradish, and salt and pepper to taste.

　　

Step 3

Divide bread into 4 stacks and cut stacks into 1 1/2-inch squares with a serrated knife, discarding crusts. Spoon 1/2 teaspoon sour cream onto center of each bread square, then top with a folded piece of salmon.

　　

Step 4

Top salmon with a small amount of cucumber, twirled into a mound.

　　Cooks' notes:

　　• Cucumber can be julienned 2 hours ahead and chilled, covered. • Bread can be topped with cream and salmon 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap. Top with cucumber just before serving.