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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


  1. 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.
  2. 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.

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