Ingredients

Instructions

  1. Horseradish cream cheese: In a bowl, mash cream cheese with sour cream until smooth.
  2. Mix in horseradish and pepper.
  3. (Make ahead- Cover and refrigerate for up to 2 days.) Spread cheese mixture over pumpernickel rounds, top each with a teaspoonful of sauerkraut.
  4. Shape pastrami into rosettes and place on top of sauerkraut.
  5. Arrange on a tray.
  6. (Make ahead- Cover and refrigerate for up to 3 hours.).