Ingredients:

  • 1 large (approx. 12 oz / 340g) English cucumber, sliced into ¼ inch rounds
  • ½ tsp (3g) sea salt
  • 4 oz (115g) low-fat cream cheese, softened
  • 1 tsp (5ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh dill, finely chopped
  • ¼ tsp (1.5g) cracked black pepper
  • 4 oz (115g) smoked salmon, cut into thin ribbons
  • 1 tbsp (15ml) non-pareil capers, drained
  • 12 sprigs (approx. 2g) fresh dill

Instructions:

  1. Slice the cucumber into uniform rounds. Lay them on a paper towel and sprinkle with sea salt; let them sit for 5 minutes to draw out excess moisture. Note: This prevents the swamp effect on your platter.
  2. Pat the cucumber rounds completely dry with another towel. until they feel tacky, not wet.
  3. In a small bowl, combine the softened low-fat cream cheese, lemon juice, zest, chopped dill, and black pepper.
  4. Stir the mixture vigorously until the texture is velvety and pale.
  5. Transfer the cream cheese mixture into a piping bag.
  6. Pipe a swirl of cream cheese onto each cucumber round, filling the center to create a stable platform.
  7. Carefully fold a ribbon of smoked salmon on top of the cream cheese to create height. Note: Folding creates air and volume, making them look professional.
  8. Top each piece with a single caper and a fresh dill sprig.