A Decadent Amuse-Bouche

Easy to make with simple ingredients, this savory amuse-bouche will impress and delight your guests at your next cocktail party.

                                                               Smoked Salmon
                                                              On Pumpernickel
                                                                   adapted from
                                                                      Cocktails
                                                             & Amuse-Bouches
                                                                 Daniel Boulud
                                                         Mixologist Xavier Herit

In a medium bowl, using a spatula, combine 4 oz. soften cream cheese, 3 tsp. lemon zest, 1 tsp. lemon juice, 1 tbsp. chopped chives, 2 tbsp. chopped dill, and salt and pepper to taste; set aside.

Divide 4 oz. thinly sliced smoke salmon into two portions. Lay one portion in a single layer on a 2' sheet of plastic wrap set on a flat surface, forming an approximately 1' long by 4' wide rectangle without gaps. Spread half the cream cheese evenly on top. Roll into a log, like a jelly roll, using the plastic wrap as an aid.

Fold the plastic over the log so the ends meet, and with a ruler, press against the log in the plastic, and seal and tie off the ends.

Repeat with remaining salmon and cheese mixture.

Freeze logs, remove plastic, and slice each roll into 1/4"-thick discs. Defrost and serve on pumpernickel toasts, topping with a piece of diced lemon and a sprig of dill.

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