Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese

• 5 ounces cream cheese, at room temperature
• 1 1/2 tablespoons chopped fresh chives
• 2 teaspoons prepared cream-style horseradish
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 teaspoons drained capers, coarsely chopped
• Zest of 1 lemon
• 4 slices pumpernickel bread
• 1/2 bunch watercress, stems removed
• 8 ounces thinly sliced smoked salmon
• 6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

1. In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
2. Arrange 4 bread slices on work surface.
3. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover.
4. Lay the watercress in an even layer on top.
5. Top with smoked salmon.
6. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread.
7. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
8. Arrange the sandwiches on a platter and serve.

cream cheese, fresh chives, horseradish, freshly ground black pepper, kosher salt, capers, lemon, bread, salmon, fresh chives

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/open-face-smoked-salmon-finger-sandwiches-with-herbed-horseradish-cream-cheese-recipe.html (may not work)