Ingredients:

  • 2 large English Cucumbers
  • 0.5 tsp sea salt
  • 0.5 cup strained plain Greek Yogurt
  • 0.25 cup Neufchâtel cheese, softened
  • 1 tbsp fresh chives, finely minced
  • 1 tsp lemon zest
  • 0.25 tsp cracked black pepper
  • 8 oz cold-smoked salmon, sliced into ribbons
  • 2 tbsp non-pareil capers, drained
  • 1 bunch fresh dill sprigs
  • 0.5 tsp smoked paprika

Instructions:

  1. Slice the English cucumbers into 1/2-inch thick rounds. Lay them flat on a baking sheet lined with paper towels.
  2. Lightly sprinkle cucumber rounds with sea salt and let sit for 10 minutes to draw out moisture. Pat the tops dry with a fresh paper towel.
  3. In a medium bowl, whip together the Greek yogurt, softened Neufchâtel, minced chives, lemon zest, and black pepper using a whisk or handheld mixer until light and airy.
  4. Pipe or dollop a small amount of the herbed cream onto each cucumber round.
  5. Top the cream with a folded ribbon of smoked salmon. Garnish with capers, a sprig of fresh dill, and a light dusting of smoked paprika.