Ingredients:

  • 2 Large English Cucumbers, sliced into 1/2 inch rounds
  • 0.5 tsp Sea salt
  • 4 oz Neufchâtel or light cream cheese, softened
  • 0.25 cup Plain 2% Greek yogurt
  • 1 tbsp Fresh dill, minced
  • 0.5 tsp Lemon zest, finely grated
  • 0.25 tsp Cracked black pepper
  • 6 oz cold smoked salmon, sliced into thin strips
  • 2 tbsp Non-pareil capers, drained and patted dry
  • 24 small sprigs Fresh dill for garnish

Instructions:

  1. Slice the English cucumbers into uniform 1/2-inch thick rounds. Lay them flat on a double layer of paper towels and sprinkle lightly with sea salt. Let them stand for 10 minutes to allow osmosis to draw out excess moisture.
  2. After 10 minutes, firmly pat the surface of the cucumber slices with another paper towel until they are bone-dry to ensure the topping stays secure.
  3. In a medium mixing bowl, combine softened Neufchâtel cheese, Greek yogurt, lemon zest, minced dill, and cracked black pepper. Use a handheld electric mixer or whisk to whip the mixture until light and velvety.
  4. Transfer the herb spread into a piping bag fitted with a star tip, or use a small spoon to place a dollop of the mixture onto each cucumber round.
  5. Roll a thin strip of smoked salmon into a rosette or fold it elegantly and place it atop the cream cheese base.
  6. Garnish each bite with 2-3 capers and a small sprig of fresh dill. Serve immediately or chill for up to 2 hours.