An impressive canapé, yet so easy to prepare.
A tasty morsel of goodness. The flavours all compliment each other perfectly.
Toast the bread and let cool.
Wash the cucumber, pat dry and cut lengthways into thin slices with a peeler.
Cut salmon slices into "cucumber-wide" strips.
Wash the dill, shake it dry and cut it finely except for a garnish.
Brush 12 cucumber slices thinly with cream horseradish and top with salmon.
Roll up and pin with tooth picks. (Use other cucumber slices and sections elsewhere).
Use a small (4-5cm wide) round cookie cutter to cut out circles from the toast slices. Alternatively, cut 4-5cm squares out of the toast.
Arrange the cucumber and salmon rolls on the toast.
Sprinkle with dill and garnish.
The cucumber and salmon can be prepared ahead of time. Just add to the toast prior to serving.