This is one of my all-time favorite snacks/appetizers to make for myself. Each mouthful is packed with smoky salmon, tangy lemon, aromatic dill, a refreshing cucumber crunch, and a kick of spice. If you are not a fish person, you can always use sliced smoked turkey (look in your local grocer’s deli section, not the processed, packaged luncheon meats section) and omit the lemon slices.
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- 1 large pack of wild-caught smoked Atlantic salmon ~ whatever flavor you prefer
- 1 organic Meyer lemon ~ washed with a veggie brush, seeds discarded, sliced thinly
- 1 large English cucumber ~ washed, sliced to desired thickness (peeling optional)
- dill ~ washed, spun dry, reserve only the fronds (the frilly leaves)
- Sriracha sauce
- McCormick’s garlic & pepper grinder
- Using a flower cutter, cut the cucumber slices into flowers. (Cucumbers are perfectly safe, and refreshing during summer, for Fido if you want to feed your furry friend the bits.)
- Lay the salmon on a cutting board and cut out as many flower shapes as you can from the slab. (You can reserve the bits to make a spread for crackers or you can toss them on a salad.)
- Line up all the cucumber flower slices on a cookie sheet or another cutting board; grind some garlic pepper on all the slices.
- Layer each slice with salmon.
- Add some dill, a slice of lemon, and squirt a drop of Sriracha sauce on top. Be creative with your layering! I like to make sandwiches with mine, as pictured below.
- Serve with extra dill fronds and lemon slices on the side. VOILA! Enjoy! 🙂