- 1 English cucumber
- 1 small red onion
- 1/2 cup sour cream
- 1 1/2 tablespoons chopped drained capers
- 2 teaspoons drained bottled horseradish
- a 16- to18-inch round, very thin, pliable lavash such as Damascus mountain shepherd bread
- 6 thin slices smoked salmon (about 6 ounces total)
- 16 fresh chives
- 1 cup watercress sprigs
- Garnish: watercress sprigs and fresh chives
- available at Middle Eastern markets,specialty foods shops, and some supermarkets
- Halve and seed cucumber. Cut cucumber into sixteen 5-by 1/4-inch-thick sticks. Halve onion lengthwise and cut crosswise into thin slices.
- In a small bowl stir together sour cream, capers, horseradish, and salt and pepper to taste.
- Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon sour cream mixture, leaving a 1/2-inch border all around. On each quarter arrange about 1 1/2 slices salmon in one layer over sour cream mixture and spread 1 tablespoon sour cream mixture evenly over salmon. On each quarter arrange 4 cucumber sticks, about 3 onion slices, 4 chives, and one fourth watercress parallel to 1 cut edge and season with salt and pepper. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
- Garnish sandwiches with watercress and chives.