Smoked Salmon, Horseradish Sour Cream, and Cucumber Lavash Sandwiches

• 1 English cucumber
• 1 small red onion
• 1/2 cup sour cream
• 1 1/2 tablespoons chopped drained capers
• 2 teaspoons drained bottled horseradish
• a 16- to18-inch round, very thin, pliable lavash* such as Damascus mountain shepherd bread
• 6 thin slices smoked salmon (about 6 ounces total)
• 16 fresh chives
• 1 cup watercress sprigs
• Garnish: watercress sprigs and fresh chives
• *available at Middle Eastern markets,specialty foods shops, and some supermarkets

1. Halve and seed cucumber.
2. Cut cucumber into sixteen 5-by 1/4-inch-thick sticks.
3. Halve onion lengthwise and cut crosswise into thin slices.
4. In a small bowl stir together sour cream, capers, horseradish, and salt and pepper to taste.
5. Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon sour cream mixture, leaving a 1/2-inch border all around.
6. On each quarter arrange about 1 1/2 slices salmon in one layer over sour cream mixture and spread 1 tablespoon sour cream mixture evenly over salmon.
7. On each quarter arrange 4 cucumber sticks, about 3 onion slices, 4 chives, and one fourth watercress parallel to 1 cut edge and season with salt and pepper.
8. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap.
9. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
10. Garnish sandwiches with watercress and chives.

cucumber, red onion, sour cream, capers, horseradish, pliable lavash, salmon, chives, watercress sprigs, chives, eastern markets

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-horseradish-sour-cream-and-cucumber-lavash-sandwiches-100733 (may not work)