Ingredients:

  • 2 large English cucumbers (approx. 1 lb / 450g)
  • 1/2 tsp Kosher salt
  • 8 oz cream cheese, softened
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1/8 tsp salt

Instructions:

  1. Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into wide, thin ribbons. Lay the ribbons on a paper-towel-lined tray and sprinkle lightly with salt. Let them sit for 5 minutes, then pat the tops firmly with another paper towel to remove all excess moisture.
  2. In a medium bowl, combine the softened cream cheese, lemon juice, chopped dill, garlic powder, salt, and pepper. Use a spatula to whip the mixture until it reaches a velvety, smooth consistency with no visible lumps.
  3. Lay a cucumber ribbon flat on a clean surface. Spread approximately 1 tbsp of the cream cheese mixture evenly across the surface, leaving a tiny margin at the edges. Carefully roll the cucumber tightly from one end to the other, pressing gently to ensure the filling bonds to the vegetable.
  4. Using a very sharp chef's knife, slice each roll into 1-inch pinwheels using a gentle sawing motion rather than pressing straight down.