Ingredients:

  • 1 large (12 oz / 340g) English cucumber, sliced into rounds
  • 8 oz (225g) cream cheese, softened
  • 2 tbsp (30ml) crème fraîche
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) lemon zest
  • 1 pinch (1g) salt
  • 8 oz (225g) smoked salmon, thinly sliced

Instructions:

  1. Slice the cucumber into 1/4 inch rounds. Lay them on a paper towel and pat the tops firmly to remove excess moisture.
  2. In a small bowl, vigorously stir together the softened cream cheese, crème fraîche, lemon juice, and lemon zest until the texture is velvety and smooth.
  3. Transfer the cream cheese mixture into a piping bag.
  4. Pipe a consistent, swirling dollop of the cream cheese mixture onto each cucumber round.
  5. Fold a slice of smoked salmon into a tight rosette or ribbon and press it gently into the cream cheese.