The "sign-up list" at my place of employment was for Christmas "finger food." It was strategically and psychologically situated at the time clock.
The day before the "feast," I worked the late shift, so that precluded nothing complicated that involved turning on an oven.
So I whipped up this non-cooked recipe. It was a snap to put together just before I left for work. It had a festive "catered" look. More importantly, it was gobbled up.
I was able to purchase the smoked salmon (lox) at a sale price. One has an option for the cheese. I used President brand "rondele." One could, of course, use a Boursin cheese or herb-flavored cream cheese. It basically depends on one's budget.
- 3, 3-ounce packages smoked salmon
- 2, 8-ounce containers garlic and herb spreadable cheese, room temperature
- 20 Party Jewish Rye squares
- 1/2 English cucumber, sliced into 20 thin slices
- Red onion, thinly sliced
- Dill for garnish
- Smoked paprika (optional)
Lay out the rye squares on a foil-lined sheet pan. Pipe (or spoon) softened cheese on each square. Be generous. Angle a cucumber slice onto one side of the cheese so it "sticks." Layer slices and bits of salmon onto the cheese. Tuck in pieces of thin-sliced red onion under the salmon. Sprinkle very lightly with smoked paprika, if using. Garnish with fronds of dill. Chill before serving to firm everything up. Remove to a serving platter or leave on foil-lined pan.
Serve and watch them disappear.