Smoked Salmon Cucumber Bites with Dill Crème Fraîche

Cool cucumber rounds carry a light dill and lemon cream, soft smoked salmon, and one restrained briny or sharp garnish.

20 min

8 two-bite appetizer servings

Ingredients

1 large English cucumber

4 oz cold-smoked salmon

1/2 cup crème fraîche

1 tbsp finely chopped fresh dill

1 small lemon, finely zested and juiced

1/8 tsp kosher salt

Sharp knife · Clean kitchen towel · Small mixing bowl · Small spoon · Serving platter

Dry cucumber matters

Blot both cut surfaces before topping so crème fraîche stays in place and the rounds keep their crunch.

Assemble close to serving

Keep the cucumber, salmon, and cream chilled separately; top the rounds shortly before they go to the table.

01. Dry the cucumber well and trim its ends for flat, stable first and last rounds.

02. Cut sturdy rounds and blot both cut sides; dry surfaces help the topping stay centered.

03. Stir dill, lemon, and salt into crème fraîche; reserve a little zest for the finish.

04. Fold smoked salmon into loose curls that fit on each cucumber round.

05. Spoon a centered mound of cream onto each round, leaving a narrow cucumber border.

06. Add a salmon curl and choose one garnish: a drained caper or finely minced red onion.

07. Scatter the reserved zest lightly over the platter so it lifts the salmon aroma.

08. Serve soon after assembly, while the cucumber still snaps and the topping stays cool.