Ingredients:

  • 2 large English Cucumbers
  • 1 tsp Kosher salt
  • 225g full fat cream cheese
  • 1 tbsp fresh dill, finely minced
  • 1 tsp lemon zest, microplaned
  • 0.5 tsp cracked black pepper
  • 225g cold smoked salmon
  • 2 tbsp non pareil capers
  • 12 small sprigs fresh dill

Instructions:

  1. Slice 2 large English Cucumbers. Aim for 1 cm thickness. Note: Too thin and they'll flop; too thick and they're hard to eat gracefully.
  2. Sprinkle 1 tsp Kosher salt over the slices in a colander.
  3. Let them sit for 15 minutes until a pool of liquid collects underneath.
  4. Use a clean kitchen towel to press firmly on each slice. Note: This is the secret to a non soggy base.
  5. Soften the 225g cream cheese. Beat it in a bowl until it is silky and smooth.
  6. Add the 1 tbsp minced dill, 1 tsp lemon zest, and 0.5 tsp pepper.
  7. Place a small dollop (about 1 tsp) of the mixture onto each cucumber round.
  8. Fold the 225g salmon. Fold the 2.5 cm ribbons into a rosette shape and press into the cream cheese.
  9. Top each with 2-3 drained capers and a small sprig of fresh dill.
  10. Place in the fridge for 10 minutes until the cream cheese is set and firm.