Smoked Salmon Club
Makes two dozen bite sized hors d'oeuvres
1 unsliced Pullman loaf (we use homemade focaccia)
4 oz. good smoked salmon (lox style) Costco has great sockeye.
12 grape tomatoes, halved
1/2 c. mayonnaise with 1/4 c. prepared horseradish
4 slices of thick-cut bacon, cooked until just crisp and cut into six pieces
4 leaves of bibb lettuce
24 four-inch bamboo picks (United Noodles has knotted bamboo picks, the same that we use)
Olive oil for drizzling on bread
Cut the bread into 11/2 inch cubes, drizzle with olive oil, and lightly toast in a 350-degree oven for 6 minutes.
Prepare your picks in this order: slide on half a tomato, small roll of salmon, bacon, and finish the pick with a small tear of lettuce. This can be done a few hours ahead of time. When the bread cubes have cooled and you are ready to assemble, slather the top of the cube with horseradish mayonnaise, and slide the pick atop the cube. Finally, make sure they will stand up on a platter. Voilà!