Ingredients
1/4 cup cream cheese (2 ounces), room temperature
1/4 cup cold heavy cream
1/2 teaspoon finely grated lemon zest, plus wedges for serving
2 teaspoons freshly grated horseradish (or 2 tablespoons prepared horseradish, drained and squeezed of excess moisture), plus more to taste
4 slices marble rye bread
4 ounces sliced gravlax or smoked salmon
Capers, drained (rinsed and drained, if salt-packed), for serving
Thinly sliced red-onion rounds, for serving
Trout roe, salmon roe, or caviar; and fresh dill, for serving (optional)
Preparation
In a bowl, beat together cream cheese and cream until light, fluffy, and approximately doubled in volume; fold in lemon zest and horseradish, adding more horseradish to taste if desired. Divide evenly among bread slices, spreading to edges. Top with gravlax, capers, onion, roe, dill, and more horseradish to taste. Serve with lemon wedges.
