Smoked Salmon Cucumber Appetizer

These little cucumber and smoked salmon appetizer bites make a perfect light start to a dinner and are a hit at any party.

INGREDIENTS

For the lemon dill cream cheese:

¾ cup cream cheese, full fat
2 tbsp Greek yogurt or sour cream
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 small garlic clove, grated or very finely minced
Zest from 1 lemon
A pinch of sea salt

To assemble:
English cucumber, sliced about 2mm thick
5 oz (150gm) cold smoked salmon (Lox)
Dill and fresh cracked pepper, for garnish

INSTRUCTIONS

Add all the lemon dill cream cheese ingredients to a medium-sized bowl. Use electric beaters to whip together. Transfer the cream cheese to a piping bag fitted with a star attachment, or use a small resealable plastic bag and cut off the tip.

Lay the cucumber slices out on a serving tray. Roll small strips of the smoked salmon and place them on top of the cucumber slices. Pipe the cream cheese on top of the salmon and garnish with a little fresh dill and fresh cracked pepper.

Note:
The lemon dill cream cheese can be made up to two days in advance and kept in your fridge until you are ready to assemble the cucumber smoked salmon appetizer bites.

Download pdf here.