4 oz. chevre (goat cheese), room temperature
2 tsp. finely chopped fresh dill
1 tsp. finely minced shallots
1 tsp. finely grated lemon zest
Freshly ground black pepper, to taste
72 rounds of cocktail pumpernickel
24 thin slices peeled, hot house seedless cucumbers
8 lg., yet thin, slices smoked salmon, each cut into 3 pieces crosswise

Prepare cheese mixture: In a bowl, mix chevre, dill, shallots, lemon zest and pepper.

Prepare the rounds: Spread 1 teaspoon chevre-cheese mixture on one side of 48 of the pumpernickel rounds. Top 24 of the prepared rounds with a slice of cucumber. Cover each with a plain pumpernickel round, then put a slice of salmon on each. Top with reserved prepared rounds, chevre side facing salmon. Cut the 24 club sandwiches in half and serve lightly chilled. Yield 48 sandwiches.