Cucumber Smoked Salmon Appetizer

Why you’ll love this recipe:

• Flavor contrast: salty feta cheese is balanced by fresh cucumbers
• Texture contrast: crisp cucumbers against velvety smoked salmon
• Complementing flavors: fresh dill complements smoked salmon perfectly!

Ingredient notes:

You only need 4 ingredients for this appetizer. And each of them play a significant role for a well-rounded taste.

• English cucumber – Unlike regular cucumber, English cucumber has thinner skin and sweeter taste. If you have to use regular cucumbers, I recommend peeling them.
• Smoked salmon – I recommend using thinly sliced cold-smoked salmon, as it has velvety soft and delicate texture, which pairs perfectly with crisp cucumbers.
• Feta cheese – If you prefer a mild and creamy flavor, then choose French feta. For briny, tangy and sharp flavor, choose Greek feta. Greek feta also has a fine texture, making it crumble perfectly.
• Dill – Fresh dill is preferred, but in a pinch freeze-dried dill will work as well.

How to make this appetizer:

Step 1. Prepare cucumber

1. Slice your cucumber into ½-inch-thick rounds.
2. Using a teaspoon, to dig out some of the cucumber flesh from the center to make a little hole. You don’t want to cut through though, so be careful.
3. Arrange the cucumbers on a serving platter.

Step 2. Assemble

1. Chop fresh dill and mix it with the crumbled feta cheese.
2. Put about half a tablespoon of the dill feta mixture on each cucumber slice.
3. Then top with a slice of smoked salmon.
4. Keep it in the fridge until you’re ready to serve.

Make-Ahead Tips:

You can make them 1 day in advance and store them in an airtight container in the fridge.

Storing Tips:

I don’t recommend letting the smoked salmon out at room temperature for more than 2 hours.