Ingredients:

  • 2 Large English Cucumbers
  • 1/2 tsp sea salt
  • 8 oz cream cheese, softened
  • 1/4 cup Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, minced
  • 1/4 tsp freshly cracked black pepper
  • 6 oz cold-smoked salmon, thinly sliced
  • 2 tbsp non-pareil capers, drained
  • Fresh dill sprigs for garnish

Instructions:

  1. Slice the English cucumbers into 1/2-inch thick rounds. Lay them flat on paper towels, sprinkle with sea salt, and let sit for 10 minutes to draw out moisture.
  2. Blot the tops of the cucumber rounds firmly with paper towels to remove excess water, ensuring a crisp base.
  3. In a medium bowl, beat the softened cream cheese and Greek yogurt with a hand mixer until light and fluffy (about 2 minutes).
  4. Fold in the lemon juice, lemon zest, chopped dill, minced chives, and black pepper until well combined.
  5. Pipe or spoon approximately 1 tablespoon of the herbed mousse onto each cucumber round.
  6. Tear the smoked salmon into thin strips, roll into small rosettes, and place one on top of each mousse-covered cucumber.
  7. Garnish each bite with 2-3 capers and a small sprig of fresh dill. Serve immediately.