This classic recipe from Gourmet is a perfectly luxe hors d'oeuvre for any celebration. This recipe makes 48 hors d'ouevres.

Ingredients:

• 10 oz of whipped cream cheese
• 1 teaspoon of finely grated fresh lemon zest
• 2 teaspoons of fresh lemon juice
• 2 tablespoons of finely chopped, fresh chives
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 6, (6in x 5in) oval slices of dark pumpernickel sandwich bread (about 1/3 inch thick)
• 1/2 lb thinly sliced Scottish smoked salmon
• 2oz of Salmon roe

Directions:

1. Stir together cream cheese, zest, lemon juice, chives, salt, and pepper in a small bowl.
2. Stack the bread slices and then trim to form 4.25in by 3.25in inch rectangles. Arrange rectangles in 1 layer
3. Spread each rectangle with 1 heaping tablespoon of the cream cheese mixture and top with a thin layer of smoked salmon. Trim the edges to make sure the smoked salmon is uniform.
4. Chill rectangles on a platter until the tops are firm (usually about 1 hour)
5. Cut rectangles into 8 (1.5inch by 1inch) pieces.
6. Top with salmon roe