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6 oz smoked salmon, roughly chopped
8 oz cream cheese, at room temperature
3 tablespoon lemon juice
1 tablespoon horseradish
20 slices thin white bread
2 large seedless cucumbers, peel on or striped
Mix first four ingredients. Heat oven to 300 and toast bread, 5-7 minutes per
side. Trim crust and cut bread into quarters. Put spread on bread. Cut cucumbers
lengthwise in very thin slices. Cut length to match size of bread diagonally,
and stack two slivers on each canape in a cross. Makes enough for 80 pieces.
Smoked Salmon Cucumber Canapes