Ingredients:

  • 2 large English (Hothouse) cucumbers, seedless
  • 1/2 tsp sea salt
  • 8 oz full-fat cream cheese, room temperature
  • 2 tbsp heavy whipping cream
  • 1 tbsp fresh dill, finely minced
  • 1 tsp lemon zest, finely grated
  • 1/4 tsp cracked black pepper
  • 8 oz cold-smoked salmon, cut into 1-inch strips
  • 2 tbsp nonpareil capers, drained
  • 1 tbsp Everything Bagel Seasoning
  • Fresh dill sprigs, for garnish

Instructions:

  1. Slice the English cucumbers into 1/2-inch thick rounds. Lay them flat on paper towels and sprinkle with sea salt. Let sit for 10 minutes to draw out moisture, then flip and pat dry.
  2. In a medium bowl, whip the room-temperature cream cheese and heavy cream with an electric mixer until light and fluffy (about 2 minutes). Fold in the minced dill, lemon zest, and black pepper.
  3. Pipe or spoon approximately 1 teaspoon of the mousse onto each cucumber round. Fold a strip of smoked salmon into a ribbon shape and press gently into the mousse.
  4. Top each bite with 2-3 capers, a sprig of fresh dill, and a light dusting of Everything Bagel Seasoning. Serve immediately.