# Components:
→ Cucumber Base
01 - 2 large English cucumbers, sliced into 1/4-inch rounds (about 24 slices)
02 - Coarse sea salt, for sprinkling
→ Dill Cream
03 - 4 ounces cream cheese, softened
04 - 2 tablespoons sour cream
05 - 1 tablespoon fresh lemon juice
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 teaspoon lemon zest
08 - 1/4 teaspoon garlic powder
09 - Salt and white pepper, to taste
→ Assembly
10 - 6 ounces smoked salmon, cut into bite-sized pieces
11 - Fresh dill sprigs, for garnish
12 - Capers, for garnish (optional)
13 - Lemon wedges, for serving
# Directions:
01 - Slice cucumbers into 1/4-inch thick rounds. Pat dry with paper towels and lightly sprinkle with coarse salt. Let sit for 5 minutes, then pat dry again to remove excess moisture.
02 - In a small bowl, whisk together softened cream cheese, sour cream, lemon juice, chopped dill, lemon zest, and garlic powder until smooth. Season with salt and white pepper to taste.
03 - Using a small spoon or piping bag, place about 1 teaspoon of dill cream mixture onto each cucumber round. Spread gently to the edges.
04 - Place a piece of smoked salmon on top of each cream-topped cucumber round, folding or twisting for visual appeal.
05 - Top each canapé with a sprig of fresh dill and, if desired, a few capers. Arrange on a serving platter and serve immediately with lemon wedges on the side.
