Prep Time: 15 minutes Cook Time: none
Chill Time: none Yield: 5 servings
Ingredients
4 Persian or Kirby cucumbers, peeled
680 -700gm of Queen Harbour Cold Smoked Salmon
1 cup cream cheese
¼ cup capers, drained
1 tablespoon lemon juice
1 Vidalia onion, thinly sliced
16 grape tomatoes, halved
2 lemons, cut into wedges
Flatbreads (optional)
Directions
Slice cucumbers lengthwise into 4 sticks each, so that you have 16 sticks total.
On a flat work surface, place 1 piece of salmon horizontally.
In a small bowl, mix together cream cheese, capers, and lemon juice.
Spoon 1 tablespoon of cream cheese mixture onto 1 end of salmon slice. Place 1 cucumber stick on top of the cream cheese lengthwise, using the cheese to secure it.
Roll the salmon around the cucumber and cream cheese like a jelly roll. Salmon should create a wide belt around the middle of the cucumber stick.
Repeat the previous two steps with the remaining ingredients.
Arrange sliced onions around the edge of a platter with rolls in the center; scatter grape tomatoes over and around rolls as a garnish and add a few lemon wedges for squeezing over salmon.
Serve flatbreads in a basket if desired.
Tip:
Have fun with appetizer presentation. It’s a chance to use your creativity, even a touch of whimsy, to put a twist on this smoked salmon opener.To make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll.