Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 4 oz cold-smoked salmon, thinly sliced
  • 1 tbsp non-pareil capers, drained
  • 10-12 sprigs fresh dill
  • 1 tsp extra virgin olive oil
  • 20 rye crackers
  • cucumber rounds (optional)

Instructions:

  1. If using cucumber rounds as a base, slice them into 1/4 inch thick circles and pat the top of each slice firmly with a paper towel to remove surface moisture.
  2. In a medium bowl, beat the softened cream cheese, lemon juice, dill, garlic powder, and salt using a spatula until the mixture is smooth and velvety.
  3. Pipe or spread a generous dollop of the cream cheese mixture onto each cracker or cucumber slice, ensuring the spread reaches the very edges to create a moisture barrier.
  4. Fold a slice of smoked salmon into a ribbon or rosette shape and press it gently into the cream cheese.
  5. Top each piece with one caper and a tiny sprig of fresh dill.
  6. Drizzle a micro-drop of olive oil over the salmon for a glossy finish.