Go Back
Print

Smoked Salmon on Cucumber with Dill, Chive & Lemon Goat Cheese

Smoked salmon, not just for brunch anymore.  Try this tangy canape at your next cocktail party, don't forget to serve one to the DJ to keep that music spinning all night long! 

Course Appetizer, Breakfast
Cuisine American
Keyword smoked salmon on cucumber
Prep Time 15 minutes
Servings 8
Author www.recipeforaparty.com

Ingredients

  • 1 large English cucumber
  • 6 oz goat cheese, softened at room temperature
  • 1/4 tsp coarse black pepper
  • 2 tbsp chives, chopped
  • 1 tbsp dill, chopped
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 6 oz cold smoked salmon
  • a few sprigs of dill for garnish

Instructions

  1. Cut the ends off of the cucumber and with a vegetable peeler, peel long stripes from end to end, slice on a diagonal and place the slices on top of a paper towel lined dish in layers as to keep them dry.  I was able to get 16 slices out of one cucumber. 

  2. In a small bowl, combine the softened goat cheese with the pepper, chives, dill, lemon zest and juice and mix well.
  3. Place a teaspoon of the goat cheese mixture in the middle on top of each slice.
  4. Cut the smoked salmon in small strips and roll each strip and place it in the center of the cheese 
  5. Garnish with a small sprig of dill in the center and put back in the refrigerator to chill for at least 20 minutes. Serve chilled
  6. Makes 16 canapes, enough for 8 as a small bite.