Smoked Salmon on Cucumber Rounds
1 English cucumber
3 Tbsp whipped cream cheese
1 Tbsp red onion, finely chopped
1 tsp fresh dill, chopped, plus sprigs for garnish
Freshly ground pepper
4 oz smoked salmon, sliced
With a single zester, lengthwise trim off four equal ribbons from the cucumber. Cut the cucumber into 1/8-inch rounds. Place the rounds on a double ply of paper towel, cover with another double ply of paper towel and press gently to release some of the cucumber liquid (the cucumber rounds can be cut earlier in the day and placed in a Ziploc bag with the paper towel).
Combine the whipped cream cheese, finely chopped red onion, and chopped fresh dill. Season with freshly ground pepper. (This mixture can be made earlier in the day, cover and refrigerate. The mixture can also be put into a quart size Ziploc bag. To use just snip a corner and pipe like a pastry bag).
Separate the slices of smoked salmon and cut into 1/2 ribbons that are about 1½ inches long. Roll a salmon ribbon into a rosette. (The salmon rosettes can be made a couple hours ahead of time. Cover with a damp piece of paper towel and then with plastic wrap and refrigerate).
The dill sprigs can be separated ahead of time. Place in a ramekin and cover with plastic wrap. To assemble - place a dap of cream cheese mixture in the center of a cucumber round. Place a salmon rosette on top the cream cheese on the cucumber. Garnish with a small sprig of fresh dill. (These should be assembled within an hour of serving).
Makes 24 servings
Allergy Warning: Contains milk and fish