Smoked salmon tartare on cucumber rounds

From My Carolina Kitchen

1 tablespoon extra-virgin olive oil, best quality

2 teaspoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

4 ounces smoked salmon, finely chopped, we used sockeye smoked wild salmon

3 tablespoons finely chopped red onion

1 tablespoon small capers, drained

2 teaspoon finely chopped fresh dill, plus more for garnish

Freshly ground black pepper to taste

20 slices of an English (also called European) cucumber, cut in ½” thick slices

In a large bowl, whisk together the olive oil, lemon juice and Dijon mustard. Add salmon, onion, capers, and dill and stir to combine. Grind some black pepper over the mixture and taste for seasonings and adjust as necessary.

Using a small melon baller or spoon, scoop out some of the center portion of each cucumber slice, making sure not to go all the way through the cucumber. Mound 2 teaspoons of the smoked salmon tartare in the center of the cucumber slice (I used the melon baller for this). Garnish with tiny sprigs of fresh dill if desired. Serve right away or store on a covered tray in the refrigerator for several hours in advance of serving.

From Everyone Can Cook for Celebrations by Eric Akis – makes 20 rounds