Ingredients:

  • 4 oz (113g) low-fat cream cheese, softened
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tsp (5ml) fresh lemon juice
  • 1 tsp (2g) lemon zest, finely grated
  • 1 large (300g) English cucumber, sliced into ¼-inch rounds
  • 6 oz (170g) cold-smoked salmon, cut into thin strips
  • 1 tbsp (15g) non-pareil capers, drained
  • 2 tbsp (4g) fresh dill, chopped for garnish
  • ½ tsp (1g) smoked paprika

Instructions:

  1. In a mixing bowl, combine the softened cream cheese, Greek yogurt, lemon juice, and lemon zest. Whisk vigorously until the mixture is aerated and velvety.
  2. Transfer the cream cheese mixture into a piping bag or a plastic bag with the corner snipped off.
  3. Slice the English cucumber into uniform rounds. Lay them on a tray and press a paper towel firmly onto each slice to remove surface moisture.
  4. Pipe a swirling mound of the cream cheese mixture onto the center of each cucumber slice.
  5. Carefully fold a strip of smoked salmon into a rosette or ribbon and press it gently into the cream.
  6. Top each bite with a single caper and a small sprig of fresh dill. Add a tiny pinch of smoked paprika over the salmon for color.