Smoked-Salmon And Cucumber Rolls
1 (12-inch) seedless cucumber (usually plastic-wrapped)
4 oz cream cheese, softened (1/2 cup)
1/4 cup finely chopped fresh chives
2 tablespoons drained bottled horseradish
1/4 teaspoon salt
1 lb thinly sliced smoked salmon
Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir
together cream cheese, chives, horseradish, salt, and pepper to taste
until combined well. Pat cucumber dry. Arrange enough salmon to
completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap,
then spread with a thin layer of cream cheese mixture. Wrap coated salmon
around cucumber quarter to cover completely, pressing gently to help it
adhere. Repeat with remaining cucumber quarters. (You may have leftover
salmon.) Cut rolls crosswise into 3/4-inch pieces.
Cooks' note: Rolls can be assembled (but not cut into pieces) 1 hour ahead
and chilled, covered with plastic wrap.
Makes 56 hors d'oeuvres.
Gourmet
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