Ingredients:

  • 2 large English Cucumbers (approximately 600g), sliced into 1/2-inch rounds
  • 1/4 tsp (1.5g) Sea salt
  • 8 oz (225g) Full-fat cream cheese, softened
  • 2 tbsp (30g) Sour cream
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tsp (2g) Lemon zest, finely grated
  • 2 tbsp (5g) Fresh dill, finely chopped
  • 1/4 tsp (1g) Cracked black pepper
  • 6 oz (170g) Cold-smoked salmon, cut into 1-inch ribbons
  • 2 tbsp (30g) Non-pareil capers, drained
  • Fresh dill sprigs for garnish
  • 1 tsp (5g) Everything Bagel seasoning (optional)

Instructions:

  1. Slice the English cucumbers into uniform 1/2-inch rounds. Lay them flat on paper towels and sprinkle lightly with sea salt. Let sit for 5 minutes, then pat the tops firmly with another paper towel until bone-dry.
  2. In a medium mixing bowl, combine the softened cream cheese, sour cream, lemon juice, zest, chopped dill, and pepper. Use an electric mixer on medium speed for about 2 minutes until the mixture is airy and pale.
  3. Pipe or dollop approximately 1 teaspoon of the cream cheese mixture onto each cucumber round. Artfully fold a ribbon of smoked salmon on top of the cream, pressing lightly so it adheres.
  4. Top each bite with 2-3 capers and a small sprig of fresh dill. Serve immediately or chill for up to 2 hours.