Smoked Salmon Cucumber Rounds
- Cut ends off the cucumber with a chef’s knife.
- Evenly cut rounds with chef’s knife 1/8” thick or on a mandolin (preferred).
- Open the Smoked Salmon pack and place onto a plate draining any water.
- Divide the Smoked Salmon evenly amongst the cucumber rounds.
- Place a dollop of sour cream on top of the smoked salmon.
- Garnish with a dill sprig and serve.
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