Ingredients:

  • 2 Large English Cucumbers
  • 1/2 tsp Sea Salt
  • 8 oz cold-smoked salmon
  • 1 tsp fresh lemon zest
  • 4 oz whipped cream cheese
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp non-pareil capers, drained
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Slice the English cucumbers into rounds approximately 1/2 inch thick. Lay them flat on paper towels, sprinkle with sea salt, and let sit for 5 minutes. Pat the tops firmly with another paper towel to remove excess moisture.
  2. Lay the chilled smoked salmon flat on a cutting board. Use a 1-inch heart-shaped cookie cutter to punch out 24 hearts. Toss the salmon hearts gently with lemon zest.
  3. In a small bowl, combine the whipped cream cheese with chopped fresh dill and black pepper. Transfer to a piping bag fitted with a star tip if desired.
  4. Pipe or dollop approximately 1 teaspoon of the herbed cream cheese onto each cucumber slice. Place one salmon heart on top, followed by a single caper and a small sprig of fresh dill for garnish.