Beautiful smoked salmon appetizer with cucumber, dill, and cream cheese, plus a bit of lemon to perk things up.
Ingredients
- slices cucmber, each about 3/4-inch thick: 24 piece
- ounces cream cheese: 4 piece (softened)
- fresh dill: 2 Tbsp (chopped)
- lemon zest: 1 tsp
- lemon juice: 0.5 tsp (fresh)
- ground black pepper: 0.25 tsp
- ounces smoked salmon: 4 piece (cut into 2-inch strips)
- dill sprigs: 24 piece (fresh)
Metric Conversion
Stages of cooking
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Form a cup in each cucumber slice by using a melon baller to scoop a 1/2-inch-deep depression from one side. Place cucumbers, scooped-sides down, onto paper towels to drain for 15 minutes.
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Mix cream cheese, chopped dill, lemon zest, lemon juice, and pepper in a bowl until well combined.
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Spoon about 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with a salmon strip and a dill sprig.
