Ingredients:

  • 2 Large English (Seedless) Cucumbers
  • 0.5 tsp fine grain Sea salt
  • 8 oz cold-smoked Smoked Salmon
  • 8 oz full-fat Cream cheese, softened
  • 1 tbsp fresh dill, finely minced
  • 1 tsp lemon zest
  • 0.5 tsp cracked black pepper
  • 1 tbsp capers, drained and dried
  • Fresh dill sprigs for garnish

Instructions:

  1. Slice the English cucumbers into 1 cm thick rounds. Lay the slices on a wire rack and sprinkle with 0.5 tsp sea salt. Let sit for 10 minutes.
  2. Pat the cucumber slices bone-dry with another paper towel to ensure a tacky surface for the topping to grip.
  3. In a medium bowl, whip the cream cheese, minced dill, lemon zest, and black pepper until light and aerated. Transfer the mixture into a piping bag fitted with a star tip.
  4. Lay the 225 g of salmon flat and use a small cutter to create Smoked Salmon Hearts or cut into thin 2 cm strips.
  5. Pipe a small dollop of the cream cheese mousse onto each cucumber round. Place a salmon heart on top and garnish with a caper and a small sprig of fresh dill.