A delightful and elegant appetizer that combines crisp cucumber with creamy cheese and rich smoked salmon. This no-cook treat is perfect for warm weather gatherings, brunches, or as a sophisticated finger food at parties.
Ingredients
Scale:
1 large cucumber, preferably English or Persian for their thin skin and fewer seeds
8 oz (225 g) cream cheese, softened to room temperature for easy mixing
Begin by washing the cucumber thoroughly under cold running water to remove any dirt or pesticides. Slice it into ¼-inch thick rounds using a sharp knife.
In a medium bowl, combine the softened cream cheese, fresh dill, lemon juice, salt, and pepper. Blend until smooth and creamy, adjusting seasoning as necessary.
Place the cucumber slices on a serving platter. Dollop or pipe a generous amount of the cream cheese mixture onto each slice.
Cut the smoked salmon into bite-sized pieces and place a piece on top of each cream cheese dollop.
If desired, add a few capers on top of the salmon and garnish with additional fresh dill.
Refrigerate the assembled cucumber slices for about 15 minutes before serving.
