Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 tbsp capers, finely minced
  • 1 tbsp fresh dill, finely chopped
  • 1/2 tsp cracked black pepper
  • 8 oz cold-smoked salmon, sliced into thin ribbons
  • 2 large English cucumbers, sliced into 1/4-inch rounds
  • 1 tbsp extra virgin olive oil
  • Fresh dill sprigs for garnish

Instructions:

  1. In a small mixing bowl, combine the softened cream cheese, lemon juice, lemon zest, minced capers, and chopped dill. Fold the ingredients together until the mixture is velvety and uniform, then stir in the black pepper.
  2. Slice the English cucumbers into uniform rounds. Lay the slices on a paper towel and pat the tops firmly to remove excess surface moisture.
  3. Lightly brush a microscopic layer of olive oil on the top of each cucumber slice to create a moisture barrier.
  4. Pipe or spoon a generous dollop of the lemon-caper cream onto each cucumber slice, then top with a ribbon of smoked salmon and garnish with a fresh dill sprig.