Ingredients

• 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

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Instructions

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