Ingredients:

  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) capers, finely chopped
  • 2 tbsp (8g) fresh dill, minced
  • 1/4 tsp (1.5g) cracked black pepper
  • 8 oz (225g) cold smoked salmon, sliced into thin ribbons
  • 1 large (450g) English cucumber, sliced into 1/4 inch rounds
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (2g) lemon zest

Instructions:

  1. Slice the cucumber into uniform 1/4 inch rounds, lay them on a paper towel, and pat the tops firmly until matte to ensure the topping adheres.
  2. In a small mixing bowl, whisk together the Greek yogurt, lemon juice, chopped capers, and minced dill until the mixture is smooth and holds a soft peak.
  3. Lightly brush the top of each cucumber slice with a tiny drop of olive oil to create a hydrophobic barrier.
  4. Pipe or spoon a rounded teaspoon of the zesty yogurt mixture onto the center of each cucumber slice.
  5. Fold a ribbon of cold smoked salmon into a rosette or loose curl and press it gently into the yogurt base.
  6. Garnish each piece with a pinch of lemon zest and a tiny sprig of fresh dill.
  7. Arrange the assembled bites on a chilled platter to maintain maximum crispness before serving.