Cucumber with Roe and Chives
This cucumber sandwich appetizer will be popular at festive occasions. The salmon roe makes it special.
- Yield: Makes 2 dozen
Photography: Sang An
Source: Martha Stewart Weddings, Spring 2002
- 12 slices of white bread
- 3/4 cup cream cheese, softened
- 1/2 English cucumber, cut into very thin rounds
- 5 to 7 pearl onions, peeled and thinly sliced into rings
- 1 ounce salmon roe
- Fresh snipped chives, for garnish
Preheat oven to 300 degrees. Arrange bread slices in a single layer on two baking sheets, and bake, turning once, until dried and lightly toasted, 10 to 14 minutes. Let cool on a wire rack.
Using a small offset spatula, spread cream cheese on bread. Using a 1 1/2-inch cookie cutter, cut out two rounds from each slice. Top each with a cucumber round, pearl onions, and roe; garnish with chives. Serve immediately.