Ingredients

Makes 4 small sandwiches

　　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

　　

Step 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.

　　

Step 2

In a small bowl stir together sour cream, capers, horseradish, and salt and pepper to taste.

　　

Step 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.

　　

Step 4

Garnish sandwiches with watercress and chives.