Smoked Salmon on Cucumber Rounds with Herbed Creme Fraiche
Whether for a romantic dinner or hors d’oeuvres for a fancy party, these smoked salmon cucumber rounds are elegant finger foods designed to impress, despite the simplicity of the recipe. The herbed creme fraiche is flavorful and creamy, giving the salty wild-caught smoked salmon and the cool crispy cucumber a delightful dressing.
Remember to use wild-caught cold-smoked salmon/lox (although you can use hot smoked too, but the texture is different) since farmed salmon are often treated with antibiotics, and their color given artificially.
- Cold Smoked wild salmon/lox (1 standard slice can make 3 rounds)
- Organic Cucumber rounds, ¼ inch thick.
- 1 cup creme fraiche
- 1 teaspoon fresh or dried minced organic dill
- Salt and pepper to taste
- Optional: Zest from an organic lemon
- We can make a rosette pattern with the smoked salmon by cutting the salmon into 1.5 inch wide strips, folding the top over lengthwise, and then rolling it starting from one side. Alternatively, you can just fold it so the diameter is the same or slightly smaller than a cucumber round.
- Arrange the smoked salmon rosette on the cucumber rounds, and arrange it on plates.
- Combine creme fraiche, dill, salt, and pepper to taste, zest if using, and drizzle over the rounds.