Ingredients

1          small to medium cucumber, halved lengthwise and widthwise

½         cup salmon cream cheese, lemon-dill-caper variety (page 6), softened

1          loaf pumpernickel cocktail bread*

3.5        ounces smoked salmon, torn or cut into 22 pieces

Instructions

1. Insert the slicing disc into the work bowl of the food processor. Slice the cucumber (you will have half-moon shapes).

2. Lay the slices of bread on a clean work surface. Spread 1 teaspoon of cream cheese on one side of each piece of bread. Top half of the slices with 3 cucumber slices and a piece of smoked salmon each. Top with another piece of bread, cream cheese side down.

3. Halve the sandwiches on the diagonal and serve immediately.

*If you cannot find cocktail bread, extra-thin sliced bread, such as Pepperidge Farm brand, is a good substitute. Just cut each slice in quarters to make them cocktail size.

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