Smoked Salmon Cream Cheese and Cucumber Canapes

This recipe is out of Martha Stewart's Hors D'Oeuvres Handbook and is one I've made a few times and usually gets good reviews.

You really do need a manoline to make these - y0u can pick up a pretty good and fairly inexpensive Japanese style one for about $30.

Smoked Salmon Cream Cheese and Cucumber Canapes

Makes 2 dozen

1/2 C cream cheese  (4 oz), at room temperature

1/2 C roughly cut smoked salmon (3 oz)

1 T fresh lemon juice

1t prepared horseradish, or more to taste

12 thin slices of sandwich bread

2 large seedless cucumbers with peel on

In a small bowl, use a fork to combine the salmon, cream cheese, lemon juice and horseradish. Set aside, covered in plastic wrap in the refrigerator until ready to use.

Heat oven to 300.  Arrange the bread slices on a baking sheet.  Place the bread slices in the oven to dry out and toast slightly, 5-7 minutes per side.  Transfer to cool on a wire rack.

Generously spread each bread slice with salmon cream cheese.  Using a mandoline, thinly slice the cucumbers lengthwise to about 1/8" thick. Arrange the cucumber slices, overlapping slightly, on each bread slice.  Trim the crusts.  Slice each canape in half on the diagonal with a sharp knife. Serve slightly chilled.