One of my refrigerator drawers is full of those small cucumbers I’ve been getting them from the CSA that I joined. (I blogged about the CSA on July 9th.) I probably won’t be making pickles this fall and so I’ve been trying to think of more ways to use these cucs in addition to putting them in tossed salads.
When friends invited us over for dinner and asked us to bring an appetizer, I looked in my recipe clipping files and found a recipe for Smoked Salmon and Cucumber Squares. They were the perfect start to a grilled-chicken dinner on a late summer night.
Smoked Salmon and Cucumber Squares
6 tablespoons sour cream
1 ½ to 2 tablespoons bottled horseradish
Salt to taste
Pepper to taste
16 slices pumpernickel cocktail bread
¼ lb thinly sliced smoked salmon, cut into 1 ½- inch pieces
1 small cucumber, finely chopped
1. In small bowl, stir together sour cream, horseradish; add salt and pepper to taste.
2. Spread 1 rounded teaspoon sour cream mixture onto center of each slice of bread; top with a piece of salmon. Sprinkle cucumber over top.
16 appetizers
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.