SALMON AND CUCUMBER PUMPERNICKEL SQUARES

Steps:

• Make pumpernickel crust:
• Preheat oven to 350°F.
• Finely grind bread in a food processor, then pulse with butter and salt until combined. Press crumbs onto bottom of a 9-inch square metal baking pan and bake in middle of oven until top is crisp, 12 to 15 minutes. Cool crust completely in pan on a rack.
• Make filling:
• Bring a 4-quart heavy saucepan three-fourths full of salted water to a simmer, then poach fresh salmon until just cooked through, about 10 minutes. Transfer with a slotted spoon to a plate to cool. Scrape off and discard all brown flesh and finely chop remaining poached salmon, transferring to a large bowl.
• Remove any brown flesh from smoked salmon. Finely chop smoked salmon and stir into poached salmon along with butter, shallot, and lemon juice.
• Beat cream in another bowl with an electric mixer until it holds soft peaks, then fold into salmon. Spoon salmon filling over pumpernickel crust, smoothing top.
• Toss cucumber with dill, then scatter evenly over salmon filling, pressing slightly to help adhere. Chill, covered with plastic wrap, until firm, at least 8 hours.
• Cut into 36 squares and serve cold or at room temperature.