Open Faced Salmon Sandwich

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Toast the bread for about 5 minutes then set aside to cool.
3. 3
   Combine half the salmon and all the cream cheese in a blender or food processor and puree.
4. 4
   Spread a thin layer of the cream cheese mixture on each slice of bread.
5. 5
   Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
6. 6
   Top each slice of bread with remaining smoked salmon.
7. 7
   Using a 3-inch oval cutter cut out about 16 sandwiches.
8. 8
   Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
9. 9
   Arrange the sandwiches on 4 plates.
10. 10
    Garnish the sandwiches with cucumber and salmon roe and serve.