mini smoked salmon sandwiches
- 12 slices white bread, crusts removed
- 3 tablespoons olive oil
- Salt and Pepper
- 4 ounce cream cheese
- 2 tablespoons prepared horseradish
- Juice of 1 lemon
- 3 tablespoons chopped fresh chives
- 6 ounces cold-smoked salmon, such as lox, thinly sliced
Preheat oven to 400°F. Line a baking sheet with foil or parchment. Brush each piece of bread with olive oil. Season with salt and pepper. Toast bread till just lightly golden (3 to 5 minutes), then remove from oven and let cool slightly.
While toasts are cooling, combine cream cheese, horseradish, lemon juice, and chives in the bowl of a food processor. Pulse lightly to blend.
Spread cream cheese mixture on each piece of toast. Top half the toasts with a small slice of smoked salmon. Use the other toasts to finish the sandwiches. Cut the sandwiches into quarters and serve at room temperature.