• 1 English cucumber, sliced 1/2 inch thick
  • 5 ounce cold smoke salmon
  • 3 to 4 sprigs of fresh dill
  • fresh cracked pepper
  • 3/4 cup cream cheese (room temperature)
  • 2 tablespoons Greek yogurt
  • zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh dill
  • 1 garlic clove, grated on a microplane or very finely minced
  • pinch salt


Place the cream cheese, Greek yogurt, zest of 1 lemon, lemon juice, dill, garlic and salt in a food processor and beat for 1-2 minutes until well combined. Place the cream cheese mixture into a piping bag fitted with a star or ripple attachment or use a small resealable plastic bag with a tip cut off. Lay the cucumber slices out on a serving tray. Place small strips of the smoked salmon on top of the cucumber slices. Pipe the cream cheese on top of the salmon and garnish with a little fresh dill and fresh cracked pepper. Store in the refrigerator until ready to serve.