Smoked Salmon, Horseradish Sour Cream & Cucumber Wrap Sandwich

  • 1 English cucumber
  • 1 sm. red onion
  • ½ cup sour cream
  • 1 ½ tbsp. chopped drained capers
  • 2 tsp. drained bottled horseradish
  • one 16-18 in. round, thin wrap or lavash bread
  • 6 thin slices smoked salmon (about 6 oz.)
  • chopped chives
  • 1 cup watercress sprigs

Halve and seed cucumber. Cut cucumber into 16 (5×1/4 in. thick) sticks. Cut onion into thin slices. In a sm. bowl stir together sour cream, capers, horseradish and salt and pepper to taste. Quarter wrap or lavash bread and spread 1 side of each quarter with 1 tbsp. sour cream mixture, leaving a ½ in. border all around. On each quarter arrange about 1 ½ slices salmon in one layer over sour cream mixture and spread 1 tbsp. sour cream mixture over salmon. On each quarter arrange a few slices cucumber, onion, a sprinkling of chives and a few watercress sprigs. Season with salt and pepper. Tightly roll up each wrap around filling into a cone and wrap in plastic wrap. Chill for an hour to form and for flavors to marry. Makes 4 small sandwiches.