Smoked Salmon & Cucumber Stacks

Cooks In
Cooking Time 0


1 large cucumber
120g cream cheese, softened
2 tablespoons freshly chopped dill
1 tsp lemon zest
1/2 tsp fresh lemon juice
1/4 tsp freshly ground black pepper
1 pack of Scotty Brand smoked salmon
24 small sprigs fresh dill


  1. Trim ends from cucumber and slice into 24 (2cm each) rounds.

  2. Scoop out a little cucumber from each round with a teaspoon or melon-baller, forming little cups.

  3. Beat the cream cheese, chopped dill, lemon zest, lemon juice and black pepper together in a bowl.

  4. Spoon 1/2 teaspoon cheese mixture into each cucumber cup.

  5. Top each one with one salmon strip and one sprig of dill.

You can make these as appetisers for guests, or if you prefer you can plate them individually and serve as a starter.


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